CategoryDifficultyBeginner

Pronounced ‘yee-ros’, these Greek-inspired wraps are stuffed with tender pork loin, potatoes, salad and a herby tzatziki dressing

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 Pork tenderloin, cut into strips
 1 Clove of garlic, chopped
 ½ Red onion, sliced
 34 tbsp Olive oil
 12 tbsp Red wine vinegar
 1 tbsp Oregano
 Rosemary and Thyme
 ½ tbsp Honey

1

To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).

2

In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.

3

Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.

4

Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap. Chips are optional but why not!!!!

Ingredients

 1 Pork tenderloin, cut into strips
 1 Clove of garlic, chopped
 ½ Red onion, sliced
 34 tbsp Olive oil
 12 tbsp Red wine vinegar
 1 tbsp Oregano
 Rosemary and Thyme
 ½ tbsp Honey

Directions

1

To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).

2

In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.

3

Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.

4

Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap. Chips are optional but why not!!!!

Greek Pork Gyros