Grilled Pork Pitas with Mint & Chive Tzatziki

Grilled Pork Pitas with Mint & Chive Tzatziki

This recipe from Joanna Tymkiw — and all its little parts — is meant to be served family style, so everyone can make their own pitas. Think of it as a lean, delicious new alternative to taco night!

Grilled pork piras with mint and chive tzatziki


1 lb pork tenderloin
3 whole grain pitas
1/2 pomegranate
3/4 cup crumbled feta
to serve kale and cucumbers, finely sliced

1 cup low-fat plain yogurt
1/2 cup mint and chives, chopped
1 clove garlic, grated
healthy pinch salt and pepper


  1. Cut pork tenderloin in half lengthwise, then cut crosswise into 1-inch sized pieces and add to bowl.
  2. Mix together tzatziki ingredients in separate bowl.
  3. Add 3 tablespoons of tzatziki to bowl of cubed tenderloin and set tzatziki aside.
  4. Toss tenderloin together with tzatziki as well as an extra dash of salt and pepper, and let marinate at room temperature for 30 minutes.
  5. Meanwhile, cut pitas in half and open to make each piece into a pocket.
  6. Remove pomegranate seeds from fruit and place in a small bowl.
  7. Preheat grill or greased large pan to medium-high heat and divide marinated pork between 6 to 8 skewers.
  8. Once grill is hot, cook pork skewers on one side for 2 minutes, until deep golden. Flip and grill on opposite side for another 2 minutes.
  9. Remove pork from heat and let sit for a few minutes before serving.
  10. Serve family style alongside pita pockets, tzatziki, feta, pomegranate seeds and sliced vegetables, so everyone can make their own pita.

Yield: serves 6