Pork Gyros With Yogurt Tomato Sauce Food

ITALIAN GYROS WITH YOGURT AND TOMATO

Steps:

• Preheat a cast-iron grill pan or griddle over medium-high heat.
• Slice the sausages lengthwise and open them like a book. Remove the casings and press the sausages until flattened to about 1/4 inch thick. Combine the cumin and oregano in a small bowl. Rub the cut-side of the sausages with the spice mixture. Brush the hot pan with oil and add the sausages, seasoned-side down, and cook each side until the sausages are browned and cooked through, 3 to 4 minutes per side.
• Toss the tomatoes and their juice with the lettuce in a medium bowl. Stir the yogurt, lemon juice, harissa and 1/4 teaspoon salt together in another bowl until smooth.
• Warm each flatbread in a dry skillet for about 30 seconds per side. Spread some of the yogurt sauce on the bread and then top with the tomato-lettuce mixture and sausage. Serve the extra sauce on the side.

PORK GYROS

Steps:

• Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
• Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
• When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

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.

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

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.

YOGURT TOMATO SAUCE FOR GYROS

Steps:

• Stir ingredients in medium bowl to blend, season sauce with salt and pepper to taste.
• Cover and chill until ready to use.