Everything Greek Pork Pitas Recipes

GREEK PITAS WITH INSTANT POT PORK AND CUCUMBER FETA SALSA

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!

GREEK STYLE PORK PITA WRAPS

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.