Gyro Platter, Pork Tenderloin Recipe

Prepare the marinade

In a bowl combine 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic (3 cloves), oregano (1 tsp), thyme (1 tsp), cumin (1/2 tsp), smoked paprika (1/2 tsp), 1.5 tsp salt and 3/4 tsp black pepper. Whisk until smooth.

Marinate the pork

Trim silver skin and excess fat from the 1 lb pork tenderloin. Place pork in a sealable bag or shallow dish and pour the yogurt marinade over it, coating thoroughly. Seal or cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

Roast the pork

Preheat oven to 400°F (200°C). Transfer marinated pork to a foil-lined baking sheet or roasting pan, wiping excess marinade from bottom so it doesn’t burn. Roast for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Remove from oven and tent loosely with foil. Let rest 10 minutes before slicing thinly on a bias.

Optional quick sear

For a browned exterior, heat 1 tsp olive oil in a skillet over medium-high heat. Sear the rested, sliced pork 1 minute per side just to color before serving.

Prepare the cucumber: grate half a cucumber, place grated cucumber in a clean towel or paper towels and squeeze firmly to remove excess moisture until mostly dry (about 1–2 tablespoons water removed).

Mix the tzatziki: In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until combined. Taste and adjust salt or lemon as needed. Refrigerate until ready to serve (at least 30 minutes for flavors to meld).

Assemble the salad: In a medium bowl combine 3 cups shredded romaine, 1 diced tomato, 1/4 cup thinly sliced red onion, 1/4 cup halved kalamata olives, 1/4 cup crumbled feta and 1 tablespoon chopped parsley. Toss gently. Season with a light pinch of salt and freshly ground black pepper to taste.

Warm the pitas: Preheat a skillet or griddle over medium heat. Brush both sides of 2 pitas with about 1 tsp olive oil total (lightly). Warm each pita 30–60 seconds per side until pliable and lightly charred in spots. Alternatively, warm in a 350°F (175°C) oven for 5 minutes.

Plate the platter: Slice the rested pork thinly. On a platter or individual plates place warmed pita, a portion of the shredded salad, several slices of pork, a generous spoonful of tzatziki and a sprinkle of extra feta and parsley. Serve with lemon wedges for squeezing over the meat.