Liven up lunchtime with grilled pork pita sandwiches that have a decidedly (and delicious) Mediterranean twist. These sandwiches are excellent served with traditional fresh Parsley Tabbouleh Salad.
Yield : 8 servings
- 2 lb pork tenderloin
- 2 tbsp dried oregano
- 2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp sea salt
- 1 cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tbsp minced garlic
- 4 pita pockets, halved
- Place pork loin in a shallow dish and top with oregano, pepper, basil, thyme, and salt. Rub herbs and spices into the meat, making sure to coat both sides. Transfer pork and herbs to a gallon-sized plastic bag.
- Add oil, lemon juice, and garlic to bag. Seal and shake to coat. Allow to marinate for at least 4 hours or overnight in the fridge.
- Preheat grill to 425° F. Cook pork for 15 to 20 minutes, turning halfway through, until internal temperature reaches 145°F.
- Shred cucumber with a cheese grater. Combine tzatziki sauce ingredients in a small bowl and set aside.
Heat oven to 200°F , then warm pita pockets for 5 minutes.
- Thinly slice the tenderloins. Open pita pockets and spread the inside with tzatziki sauce. Divide sliced pork evenly among pita pockets and top with fresh ingredients of your choice, such as diced sweet peppers, chopped sweet onions, chopped Roma tomatoes, shredded mozzarella, and fresh cilantro.
Featured Ingredient: Oregano
Anyone who has tasted tomato-based pasta sauces or eaten pizza will be familiar with oregano. With its robust and hearty flavor, peppery bite, and floral aroma, oregano is definitely an herb you want to keep on hand in the kitchen. There are few different varieties of oregano, with Greek oregano being the most commonly found in supermarkets are as a dried herb. But why settle for store-bought? All types of oregano grow very well in containers and are easy to care for. Or, for more abundance, grow oregano in the ground and use it as a cover crop. Learn how easy it is to grow your own oregano.