Bobby Flay's Pork Gyros

I don’t know that I’ve ever had “gyros” before, but this looks pretty interesting.

Hope you think so, too.

MissMouse

http://www.guidepostsmag.com/food/comfort-food-archive/?i=2235&tlid=12964&tcid=331&tnid=74&taid=1

Bobby Flay's Pork Gyros

A satisfying wrap full of flavor

By Bobby Flay
New York, New York

INGREDIENTS

1/4 cup olive oil
1/4 cup dry red wine
4 garlic cloves, chopped
1 tablespoon fresh oregano, finely chopped
2 pounds pork tenderloin
4 pita pockets
1-1/2 cups baby spinach
1/2 red onion, thinly sliced
1 plum tomato, seeded and diced
Yogurt-Tomato Sauce
Kosher salt, freshly ground black pepper

PREPARATION

1. Whisk together oil, wine, garlic and oregano in baking dish. Add pork and turn to coat.

2. Cover and marinate in refrigerator 1 to 4 hours.

3. Heat grill to high. Remove pork from marinade; pat dry. Season with salt and pepper. Grill until golden brown on all sides and cooked to internal temperature of 150°F, 15 to 18 minutes.

4. Transfer to cutting board, tent loosely with foil and let rest for 5 minutes before slicing into 1/4-inch-thick slices.

5. While pork is resting, grill pita for 10 seconds per side. Transfer to cutting board and slice off top inch of each.

6. Fill each with pork, spinach and onion, a few spoonfuls of Yogurt-Tomato Sauce and diced tomato.

Yogurt-Tomato Sauce

INGREDIENTS

1 pint Greek yogurt
2 garlic cloves, finely chopped
1/4 cup cucumber, peeled and finely grated
1 plum tomato, seeded, finely diced
2 tablespoons capers, drained
2 tablespoons fresh dill, finely chopped
1 tablespoon red-wine vinegar
Kosher salt
Freshly ground black pepper

PREPARATION

1. Stir together yogurt, garlic, cucumber, tomato, capers, dill, red-wine vinegar, salt and pepper in a bowl.

2. Cover and let sit in refrigerator for 30 minutes to 4 hours before serving.

Watch Bobby Flay reveal his top grilling tips!