The first point I would make would be to buy pita pockets. Somehow I bought a pack of pita that actually said “pocketless” on the wrapper, and I somehow totally missed that fact. I cut two in half, then tried to “open” the pocket, to not be able to, so I looked at the package. Well, I felt foolish. So these turned out to be Gyro-type sandwiches. Still tasted pretty awesome, but didn’t have the look I was going for! At the very least, if I hadn’t cut them in half, I guess I could have made a wrap, like food truck gyros, but it was too late, and sadness abounds. Just kidding. I just felt pretty silly for not reading the package.
What to do with about 40lbs of pork loin? You find some new recipes! Pork loins, those big huge ones, not the cute little ones, were on sale for two weeks in a row at less than $2/lb, so I stocked up the freezer. That was four 10 lb loins. I froze one whole, to be determined later, cut two up into nice roasts, and the last one I sliced up into a lot of pork chops.
This recipe used about 2 lbs of the pork chops. I sliced them in half (they were about 1/2 inch thick) then sliced them lengthwise before marinading them. I baked them on long metal skewers on a baking rack, over a pan covered in foil, in the oven. They tasted fabulous! I’ve only made chicken souvlaki before, never pork. I will do another batch eventually.
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 Tblsp minced garlic
- 1 Tblsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Put cut-up pork pieces in a Ziplock bag, add marinade ingredients, and coat the meat well. Seal, squishing out as much air as possible, and put in the fridge for at least 2 hours, turning once to make sure all the meat gets a good soaking.
The meat needs to cook on a rack. If you don’t have skewers, laying it on a rack over a pan would work. I have skewers, so I used them, but still put the on the rack. You don’t want the meat cooking in the juice.
It only took about 20 minutes at 350 degrees to cook. I also sliced up one potato, made a foil pocket, and sprinkled on a little olive oil, oregano, pepper and Parmesan and cooked that next to the meat.
Once the meat came out of the oven, I warmed the pita for about 3 min in the oven to get them nice and soft, then spread Tzatziki on the pita, sprinkled on a bit of sliced red onion, and then put the meat on it (should have been in it).
Served with the potato slices and a little extra tzatziki for dipping the potatoes.