PORK GYROS WITH YOGURT-TOMATO SAUCE
Steps:
- Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat grill to high.
- Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
- Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
- Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.
PORK LOIN WITH CREAMY DIJON YOGURT SAUCE
Make and share this Pork Loin With Creamy Dijon Yogurt Sauce recipe from Food.com.
Provided by Parsley
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
- While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.
Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 6.2, Cholesterol 76.5, Sodium 174.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 25.9
PORK LOIN IN YOGURT
Categories Pork
Number Of Ingredients 6
Steps:
- Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt, salt/pepper mixture. Cover with plastic wrap and refrigerate for several hrs or overnight. When ready let the loin set at room temp for 1 hr before cooking. Pre heat your "BGE" to 300F-350F degrees and stabilized. (Ave. 325F) Use a HD rib rack or roasting rack above a drip pan (FB is a option) FB = Firebrick or pizza stone over the grill with drip pan and rack. Wipe the yogurt marinade from the loin and place it on the rib rack sitting in the drip pan. Combine sugar and mustard seeds and coat the loin with the mixture. Sprinkle the loin with some additional kosher salt lightly. Put in the Egg and roast for approximately 1 hour and a half at 300F-350F degrees, and then raise the temperature in the egg to 450 degrees by opening the vents wider, especially the bottom vent. Continue roasting (approximately ½ hour longer) until you reach 145F-150F degrees on the internal thermometer. This will give a crispy outer crusting. Remove from the Egg, let stand 15 minutes, (I would wrap in aluminum foil for this period), and then slice and serve with your favorite sauce or sides. Notes: Add smoking woods, ie, hickory, apple, etc, to the charcoal in the "BGE" after lighting just before inserting your meats. It will take a few minutes for the "BGE" to come back to your set temperature. Wait for a while before adjusting vents any further to be sure of stability. Insert the Polder thermometer in the thickest portion of the meat parallel to the bone if a bone in loin. Remember to remove the polder when crisping the outer layer of the loin at 450F degrees. A limit of 375F is tops for the Polder and cable. Crisping is only a option..and can be excluded. Just add a bit more time and wait for the proper internal temperature of 145F-150F
ROAST PORK WITH COUSCOUS & GINGER YOGURT
Give your system a boost of iron with this low-fat yet satisfying roast pork recipe
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
- Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
- Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.
Nutrition Facts : Calories 284 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium
PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA
Provided by Susanna Hoffman
Categories Garlic Onion Pork Tomato Marinate Yogurt High Fiber Arugula Summer Grill/Barbecue Capers Bon Appétit
Yield Makes 12
Number Of Ingredients 20
Steps:
- For pork:
- Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
- For sauce:
- Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
- Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
- Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.
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EASY YOGURT-MARINATED PORK TENDERLOIN RECIPE
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- 2. Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.
- 3. Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.
- 4. Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.
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- Sprinkle pork evenly with salt and pepper. Place in a baking dish or large zip-top plastic freezer bag.
- Spoon remaining yogurt mixture over pork, rubbing evenly over pork. Cover or seal, and chill 2 hours. Remove pork from marinade, discarding marinade.
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