Greek-Style Pork Tenderloin with Tzatziki in Pita
Provided By: Jackie Torren
Here the tzatziki is a refreshing accompaniment to savory pork. It also makes a great dip for crudite and pita.
Cut the pork into thin diagonal slices, about 3 inches long and 1/4 inch thick. Put in a bowl and toss with the oil, garlic and oregano. Let the pork marinate while making the tzatziki.
To make the tzatziki, squeeze the cucumber to remove as much liquid as possible. Transfer to a medium bowl and stir in the yogurt, oil, vinegar, mint and garlic. Season to taste with salt and pepper.
Heat the broiler to high. Arrange the pork in a single layer on a broiler pan and season with salt and pepper. Broil, 3 inches from the heat, turning once, until just cooked through, 4-6 minutes. Transfer to a serving platter and keep warm.
Lightly brush the pita with olive oil and broil until just beginning to brown, about 1 minute. Top each pita with some of the tzatziki, the sliced pork and diced tomatoes.
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