Pork Gyros With Yogurt Tomato Sauce Spinach Food

PORK GYROS WITH YOGURT-TOMATO SAUCE

Steps:

• Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat grill to high.
• Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
• Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
• Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

PORK GYROS

Steps:

• Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
• Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
• Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
• Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

"DA PORK CHOP"

Steps:

• For the sauce: Saute peppercorns, onions, garlic, and chile in olive oil over medium heat for a few minutes. Add vinegar and Worcestershire and reduce by 1/2. Add molasses, tomato paste and beef stock. Simmer for 30 to 45 minutes to reduce by 1/3. Let cool and store until needed.
• Season each chop with salt and pepper and grill or broil, until desired doneness. Meanwhile, heat the butter in a saute pan until it starts to brown. Turn down heat to a simmer and add spatzle and spinach. Cook for a few minutes until the spatzle is warm. Serve with green peppercorn sauce.

PORK SHOULDER STEAKS IN TOMATO-HERBS SAUCE

Steps:

• 1. Lay meat on a cutting board, and cover with cling film and using the meat hammer pound it several times until its flat throughout. Season well with salt, black pepper and paprika.
• 2. Cut the meat in medium pieces and fry on medium heat for 1 minute on each side. Transfer meat into a pot.
• 3. Use the same pan to fry the onion and garlic for 2-3 minutes. Transfer them to the meat and add water so the water just covers the meat.
• Add tomato puree, thyme and rosemary leaves and simmer on a low heat until meat is soft and tender.

PORK GYROS WITH YOGURT TOMATO SAUCE & SPINACH

Steps:

• In a small bowl, whisk together the wine, oil, oregano, and garlic. Place tenderloins and wine mixture in large self-sealing plastic bag. Seal bag, pressing out excess air. Let pork marinate at least one hour in refrigerator, turning over once. Prepare Yogurt-Tomato sauce. In medium bowl, stir together yogurt, cucumber, capers, dill, vinegar, garlic, tomato, 1/4t salt, and 1/8t freshly ground pepper. Cover and refrigerate for at least thirty minutes to blend flavors, or up to four hours. Prepare outdoor grill for covered direct grilling on medium-high. Remove pork from marinade and discard remaining marinade. Pat tenderloins dry, sprinkle with 1/2t salt and 1/4t freshly ground black pepper. Place pork on hot grill grate. Cover grill and cook pork 15-18 minutes or unil internal temperature reaches 155. Transfer pork to cutting board and tent loosely with foil. Let rest five minutes. While pork is resting, place pitas on grill grate and heat about thrity seconds or until warm, turning over once. Transfer pitas to plate. Thinly slice pork. Fill pitas with pork, spinach, onion, yogurt sauce and diced tomato.

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA

Steps:

• For pork:
• Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
• For sauce:
• Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
• Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
• Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.