Lunch: Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula
Recipe by Susanna Hoffman Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.
Ingredients
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins
Instructions
Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
