Food recipes
Gyro-Style Pork Sandwich (George Foreman Grill)
Gyro-Style Pork Sandwich (George Foreman Grill) Ingredients: 1 pound boneless pork loin, 4 tablespoons olive oil, 1 tablespoon prepared mustard, 1 teaspoon ground cumin, 1/3 cup lemon juice, 3 cloves garlic (minced),...
Gyro-Style Pork Sandwich (George Foreman Grill)
Ingredients:
1 pound boneless pork loin, 4 tablespoons olive oil, 1 tablespoon prepared mustard, 1 teaspoon ground cumin, 1/3 cup lemon juice, 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 cup sour cream, 1 cucumber (peeled, seeded, shredded and drained), 1/2 teaspoon garlic (beaten), 1/2 teaspoon dill, 2 large pita loaves (halved (or 4 smaller ones)), 1 small red onion (peeled and thinly sliced), Lettuce and tomato slices
Directions:
Slice pork crosswise into slim slices. Cut the into strips 5 x 1/2-inch. Mix olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hrs. Meanwhile, in little bowl stir together sour cream, cucumber, beaten garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, over 10 minutes. If using the George Foreman grill (or equivalent), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for 6 minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to heat. Open each pita to form a pocket. Spread pork between each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices. Makes 4 servings
Ingredients:
1 pound boneless pork loin, 4 tablespoons olive oil, 1 tablespoon prepared mustard, 1 teaspoon ground cumin, 1/3 cup lemon juice, 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 cup sour cream, 1 cucumber (peeled, seeded, shredded and drained), 1/2 teaspoon garlic (beaten), 1/2 teaspoon dill, 2 large pita loaves (halved (or 4 smaller ones)), 1 small red onion (peeled and thinly sliced), Lettuce and tomato slices
Directions:
Slice pork crosswise into slim slices. Cut the into strips 5 x 1/2-inch. Mix olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hrs. Meanwhile, in little bowl stir together sour cream, cucumber, beaten garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, over 10 minutes. If using the George Foreman grill (or equivalent), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for 6 minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to heat. Open each pita to form a pocket. Spread pork between each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices. Makes 4 servings