GREEK PITAS WITH INSTANT POT PORK AND CUCUMBER FETA SALSA
This is by far one of my current FAVORITE THINGS TO EAT. It's just so fresh and SO good and I love that once I've made the salsa, I don't have to chop a bunch of veggies each time I go to make a pita. Make it once and eat it all week!
Provided by Lillie
Categories dinner
Number Of Ingredients 38
Steps:
- Turn instant pot to Saute.
- Rinse tenderloins and pat dry. Trim fat on the first.
- Chop into chunks about 3-4 inches long. Sprinkle all over with season salt.
- Spray instant pot with cooking spray and let it get hot for a minute. Add half the chunks of pork and sear on each side for about 2 minutes, trying to get some color. (While they're searing I trim fat on the other tenderloin.) Remove, spray again, and let it get hot for a minute before you repeat with the second batch. Remove and set aside.
- Add finely chopped onion and bell pepper to the pot and saute for a minute - sprinkle with a little salt to bring out the moisture. Turn the pot off. (*The last time I made this I just threw the veggies in with the meat without sautéing them and it was just fine! The bell peppers kept a little more color, good for me but bad for some people's kids? You choose.)
- Add back in the pork, the pepperoncini juice, garlic, lemon juice, oregano, lemon pepper, kosher salt, and pepper.
- Turn your pot to manual, then up to 50 minutes. Close the lid and seal the vent! (Mine doesn't ask me low or high pressure if I choose manual first. If yours does, I'd choose high.)
- Allow to naturally release. Then open and shred, tossing in juices. Add a fresh squeeze of lemon juice and big pinch of parsley (optional and mostly to make it pretty!)
- Just like my favorite carnitas recipe, I strongly suggest you fry up the cooked meat in a skillet with some cooking spray over high heat before serving. It's one more step but it only takes a few minutes! It reduces the moisture and TOTALLY magnifies the flavor and makes it all yummy and a little crispy. It also keeps your pitas from getting soggy. I always keep some of the juices in the pyrex I'll store my leftovers in so I can bring it back to life if we don't eat it all and it seems too dry later.
- Chop all your veggies nice and small, toss with feta, mint, lemon juice, olive oil, and s&p. (This will keep pretty well in the fridge for at least a few days. Using cherry tomatoes doesn't keep as well.. they get too squishy.)
- Combine greek yogurt, grated cucumber, garlic, fresh herbs, lemon juice, olive oil, and s&p. Add milk till desired consistency. Try and make this ahead of time so it can sit and marry for about 30 minutes.
- Heat pitas in a pan (I like to spray both sides of the Joseph's with cooking spray and sprinkle with kosher salt.)
- Top each with about 1 tbs of hummus, 50 g pork, 75 grams of greek salsa, butter lettuce, and 1 tbs tzatziki,
- ENJOY!
Nutrition Facts : ServingSize 2 with Joseph's Pitas, Calories 373 kcal, Fat 10.4 g, SaturatedFat 1.1 g, Carbohydrate 37.6 g, Protein 41.6 g
HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE
Make your own traditional Greek pork souvlaki with gyros with this easy to follow recipe and discover what makes this souvlaki the most popular Greek street food!
Provided by Eli K. Giannopoulos
Categories Main
Time 20m
Number Of Ingredients 20
Steps:
- To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
- In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
- To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
- Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
- Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
- For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.
PEPPERED PORK PITAS
The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.
Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
GREEK STYLE PORK PITA WRAPS
This recipe is so simple to make, and tastes so good. A nice change of pace, and the pork with the sauce are so light tasting. Prep time includes marinating time.
Provided by ciao4293
Categories Pork
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
- Add the pork loin, seal the bag, and turn to coat.
- Refrigerate for at least 2 hours.
- In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
- Cover and chill till serving time.
- Heat oven to 400°.
- Place pork in pan lined with foil, or sprayed with non stick spray.
- SAVE MARINADE.
- Bake for 10 minutes, then brush with remaining marinade.
- Bake for 15 minutes more, then check temperature with meat thermometer.
- Temp should be 160° (slightly pink).
- Bake longer if necessary.
- This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
- Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
- Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.
Nutrition Facts : Calories 249.5, Fat 13, SaturatedFat 3.6, Cholesterol 81.7, Sodium 278.2, Carbohydrate 6.5, Fiber 0.8, Sugar 4, Protein 26.3
GREEK PITAS
I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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