Greek · Lunch
Greek Flatbread with Meat and Yogurt Sauce
Grilled pita topped with cumin-and-oregano-rubbed pork tenderloin, seared until golden with lemon and red onion, finished with garlicky yogurt sauce, tomato, cucumber and crumbled feta. Bright, herb-forward Greek street-food flavors.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
576Calories
47.3gProtein
23.8gFat
42.1gCarbs
6.9gSugar
4.6gFiber
991mgSodium
146mgChol
7.9gSat Fat
980mgPotassium
260mgCalcium
4.3mgIron
1.1mcgVitamin B12
14mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Combine pork tenderloin with 1 minced garlic clove, dried oregano, ground cumin, half the lemon juice, salt and pepper; toss to coat evenly.
2
Sear
Heat olive oil in a skillet over medium-high heat. Add marinated pork and sear for 4 to 5 minutes, turning once, until golden brown and cooked through.
3
Char
Place pita directly in a dry skillet over medium heat for 20 to 30 seconds per side until lightly charred and pliable.
4
Plate
Whisk remaining garlic clove with yogurt, remaining lemon juice and salt; spread over warm pita. Layer on seared pork, tomato, cucumber, red onion slices, feta and parsley. Fold in half and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 22 pita bread
- 1/2 cup120g plain yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 11 small tomato
- 44 in (10cm) piece cucumber
- 44 thin slices red onion
- 1.4 oz40g feta cheese
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
