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!
Ingredients
1 lb pork tenderloin
3 whole grain pitas
1/2 pomegranate
3/4 cup crumbled feta
to serve kale and cucumbers, finely sliced
Tzatziki
1 cup low-fat plain yogurt1/2 cup mint and chives, chopped
1 clove garlic, grated
healthy pinch salt and pepper
Preparation
- Cut pork tenderloin in half lengthwise, then cut crosswise into 1-inch sized pieces and add to bowl.
- Mix together tzatziki ingredients in separate bowl.
- Add 3 tablespoons of tzatziki to bowl of cubed tenderloin and set tzatziki aside.
- Toss tenderloin together with tzatziki as well as an extra dash of salt and pepper, and let marinate at room temperature for 30 minutes.
- Meanwhile, cut pitas in half and open to make each piece into a pocket.
- Remove pomegranate seeds from fruit and place in a small bowl.
- Preheat grill or greased large pan to medium-high heat and divide marinated pork between 6 to 8 skewers.
- 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.
- Remove pork from heat and let sit for a few minutes before serving.
- Serve family style alongside pita pockets, tzatziki, feta, pomegranate seeds and sliced vegetables, so everyone can make their own pita.
Yield: serves 6