1 pork tenderloin, cut into 3/4 inch cubes
3 TB olive oil
1/4 cup plus 2 tablespoons fresh lemon juice
3 garlic cloves
2 TB chopped fresh oregano (I used dried...)
2 TB plain greek yogurt
1/4 cup tahini
Wraps:
Whole wheat pita bread
lettuce (I used a spring mix)
grape tomatoes
cucumber, diced large
red onion, diced
feta cheese
In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
Heat a grill or pan to high. Grill until brown on all sides and cooked through, about 12 minutes. Assemble pitas and enjoy!
In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
Heat a grill or pan to high. Grill until brown on all sides and cooked through, about 12 minutes. Assemble pitas and enjoy!
Recipe from Martha Stewart Food magazine. Tested and approved by Lindsay and Andy on 7/17/2013.
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