Greek-Style Pork Tenderloin with Tzatziki in Pita
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Jackie Torren
Here the tzatziki is a refreshing accompaniment to savory pork. It also makes a great dip for crudite and pita.
- 1 pound pork tenderloin
- 2 tablespoons extra-virgin olive oil, plus more for brushing pita
- 2 cloves garlic, coarsley chopped
- 1 teaspoon dried oregano
- 1 English cucumber, peeled and coarsley grated
- 1 17.6 ounce (500g) container plain Greek-style yogurt
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red-wine vinegar
- 2 tablespoons chopped fresh mint
- 1 clove garlic, minced
- salt and freshly ground pepper
- 4 pocketless pita
- 2 medium tomatoes, diced
- 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.
- 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.
- 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.
- 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.