This was a delicious hit. Easy. Tangy. Healthy. Meaty. Full of veggies. Thank you Bobby Flay.
I tweaked Flay's recipe a bit: using parsley instead of dill, adding the zest of the cucumber to the sauce and cupped the goodness with whole wheat pita bread.
Let's start with the pork marinade:
|Marinade and fixin's|
1/4 cup olive oil
1/4 cup dry red wine
4 garlic cloves chopped
1 tsp dried oregano
2 lbs pork tenderloin
Sea salt and freshly ground black pepper
Whole wheat pita bread
Onion of your choice (i did yellow)
Start with the olive oil.
Garlic and oregano.
Tried out an Old Vine Zin. I love buying random wines. You just never know till you try em. I love a good Old Vine Zin. Maybe it's because I know the roots are the size of my thighs- that is what we call a hot plant. I like my vines aged.
Let the pork sit in the fridge 1-4 hours with the marinade.
Greek Yogurt Sauce:
1 pint Greek yogurt
2 cloves garlic
1/4 cup grated cucumber with skin
1 tomato (i don't mind the seeds)
2 tbls capers (adds a wonderful briny hit to the sauce)
2 tbls chopped parsley
1 tbls red wine vinegar
Sea salt and freshly ground black pepper to taste
This was so easy. So fresh! The sauce lasted for several days. Would be great on chicken or lamb too.
I went from the press instead of the chop since it was raw garlic into the sauce- you want it fine.
I have to sneak cucumber into things so Chris won't notice. I did this quickly and sneakily.
I'll throw tomato into anything.
Chop your capers up before throwing them into the bowl. Don't skip these on the recipe. Essential.
I'm just not a huge dill fan, and I always have parsley around (my little plant is surviving believe it or not!)
So fresh and yummy.
A nice cook book and a glass of wine? This is my kind of night in.
Make sure you dry your meat before you head to the grill. Season with salt and pepper. The original salt in the marinade helps soak into the meat, for retaining it's juices during the grilling. The exterior salt and pepper is for a flavorful crust.
Grill until gold brown on all sides and cook to an internal temperature of 150 degrees. Ours took about 15 min.
PLEASE REST YOUR MEAT BEFORE EATING IT. It's a cardinal sin to head right for the knife. Let the juices redistribute, then you can slice it up. 5-7 min on pork.
We warmed our pita on the grill too.
Finally top a few slices of pork with the Greek yogurt sauce and veggies.
Guys, I'm not lying, I