- 2 Pork Tenderloins (or 4 Chicken Breasts)
- 1 Onion (1/2 shredded, 1/2 thinly sliced)
- 4 Garlic Cloves, finely minced
- 1 Tablespoon of Dried Marjoram
- 1 Tablespoon of Dried Ground Rosemary
- 2 tsp of Kosher Salt
- 3 Tablespoons of Extra Virgin Olive Oil
- 1/2 Teaspoon of Ground Black Pepper
- 1/4 Cup of White Wine
- 1 Tablespoon of Butter
- 2 Large Tomatoes, halved then sliced
- Tzatziki Sauce (Store bought or see recipe below)
- 8 Pieces Pita Bread
Cut the onion in half. In a large bowl, shred 1/2 of the onion. Dice the other half of the onion and set aside for later.
In the same large bowl combine the shredded onion, garlic, marjoram, rosemary, salt, olive oil, black pepper, and white wine
Trim any of the white membrane from the tenderloins. Cut the tenderloins lengthwise and then slice into 1/4" pieces.
Put the pork in the marinade, cover, and set in the fridge for up to 24 hours.
Preheat griddle to medium high heat.
Add all the pork to the griddle and cook until half done.
Add the 2 Tablespoons of butter, and a few more Tablespoons of wine to the pork. Toss to melt butter and combine until finished cooking. Be careful not to overcook the pork.
Remove from the heat and serve on Greek Pita Bread with sliced tomatoes, diced onions, and Tzatziki Sauce.
- 2 cups Greek yogurt
- 2 Cucumbers, peeled and seeded
- 1 Garlic clove, finely minced
- 2 TBSP white wine vinegar
- 1 Bunch Fresh Dill, finely chopped (or 3 tsp dry dill)
- 3 TBSP olive oil
- Salt & Pepper to taste
Peel the cucumbers cut them in half and spoon out the seeds from the middle. Grate with a cheese grater.
Combine the cucumber, yogurt, garlic (minced), 2 tablespoons white wine vinegar and 3 tablespoons of olive oil.
Mix until well combined
Add pepper and salt to taste.
Add the finely chopped fresh dill.
Refrigerate for at least an hour to let the flavors combine.