Pork Gyros with Tzatziki Sauce
- 1 Smithfield Roasted Garlic and Herb Boneless Loin Filet, cut into strips1
- 1 tablespoon Canola or other neutral oil1 tablespoon
- Pita bread
- 1 Large tomato, sliced1
- Romaine lettuce, cut into large pieces (pita-sized)
- 1 Medium cucumber, grated1
- 1 1/2 cups Plain full fat Greek yogurt1 1/2 cups
- 1 tablespoon Aged white wine vinegar1 tablespoon
- 2 tablespoons Extra-virgin olive oil2 tablespoons
- 2 Large garlic cloves, finely minced2
- 1 tablespoon Mint, chopped1 tablespoon
- 1/2 teaspoon Salt1/2 teaspoon
Make tzatziki sauce first to give the flavors time to marinate together. Place the grated cucumber on a paper towel and gently squeeze out as much water as you can. In a medium mixing bowl, combine the cucumber, yogurt, vinegar, olive oil, garlic, mint, and salt. Whisk to combine and then refrigerate.
Preheat oven to 350°F. Place a baking tray on the bottom shelf of the oven and fill halfway with water to create steam. Place pita bread directly on the next highest wire shelf above the water. The pita should be soft and ready to serve in about 5 minutes. Remove from oven and keep covered with a towel.
Place tenderloin on a cutting board. Remove any fat and/or silver skin from the tenderloin with a small, sharp knife. Cut the pork into thin strips, about ¼” wide. Place skillet over medium heat and let oil heat for a couple minutes before setting the pork strips in the hot skillet. Sauté about 1 minute on each side until meat is a light brown. Set aside and pat off any extra oil.
To serve, place pork strips inside each pita with tomato and lettuce. Pour tzatziki sauce over the top and serve.