Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula Recipe

Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula Recipe

  • 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
  • 1 1/2 cups plain Greek yogurt or whole-milk yogurt
  • 2 tablespoons chopped seeded tomato
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons drained capers, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 6 7-inch-diameter pita breads
  • 1 red onion, halved, thinly sliced
  • 24 large arugula leaves
  1. Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
  2. 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.
  3. 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.
  4. 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.
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