Ingredients Jump to Instructions ↓

  1. PORK :

  2. 1 pound pork tenderloin

  3. 2 tablespoons extra-virgin olive oil , plus more for brushing pita

  4. 2 cloves garlic , coarsley chopped

  5. 1 teaspoon dried oregano


  7. 1 English cucumber , peeled and coarsley grated

  8. 1 17.6 ounce (500g) container plain Greek-style yogurt

  9. 1 tablespoon extra-virgin olive oil

  10. 2 teaspoons red- wine vinegar

  11. 2 tablespoons chopped fresh mint

  12. 1 clove garlic, minced

  13. salt and freshly ground pepper


  15. 4 pocketless pita

  16. 2 medium tomatoes , diced

Instructions Jump to Ingredients ↑

  1. Cut the pork into thin diagonal slices, about 3 inches long and 1/4 inch thick. Put in a bowl and toss with the oil, garlic and oregano. Let the pork marinate while making the tzatziki.

  2. To make the tzatziki, squeeze the cucumber to remove as much liquid as possible. Transfer to a medium bowl and stir in the yogurt, oil, vinegar, mint and garlic. Season to taste with salt and pepper.

  3. Heat the broiler to high. Arrange the pork in a single layer on a broiler pan and season with salt and pepper. Broil, 3 inches from the heat, turning once, until just cooked through, 4-6 minutes. Transfer to a serving platter and keep warm.

  4. Lightly brush the pita with olive oil and broil until just beginning to brown , about 1 minute. Top each pita with some of the tzatziki, the sliced pork and diced tomatoes.


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