EVERYTHING GREEK PORK PITAS
Everything Greek Pork Pitas - peppery pork with tzatziki, parsley, sun dried tomato, feta, and lemon juice. works in the Instant Pot!
Provided by Lindsay
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices. YUM.
- Assemble pitas!
Nutrition Facts : ServingSize about 1/2 cup of the shredded pork, Calories 270 calories, Sugar 2.1 g, Sodium 423.8 mg, Fat 12.2 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 4.2 g, Fiber 0.7 g, Protein 33.8 g, Cholesterol 114 mg
HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE
Make your own traditional Greek pork souvlaki with gyros with this easy to follow recipe and discover what makes this souvlaki the most popular Greek street food!
Provided by Eli K. Giannopoulos
Categories Main
Time 20m
Number Of Ingredients 20
Steps:
- To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
- In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
- To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
- Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
- Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
- For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.
MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
SPICY PORK TENDERLOIN PITAS
Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
- Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
- In a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
- Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
- Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
- Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
- Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
- Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.
Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2.2, Cholesterol 43.2, Sodium 434.6, Carbohydrate 52.4, Fiber 3.3, Sugar 9.6, Protein 21.8
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