Pork Gyros

• 1/4 cup extra virgin olive oil
• 1/4 cup dry red wine
• 3 garlic cloves, minced
• 1 small bay leaf, crumbled
• 1/2 tablespoon packed fresh oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (1 lb) pork tenderloin
• 6 pita breads, 7 inches in diameter
• 1 red onion, halved, thinly sliced
• 24 large arugula leaves

1. Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
2. Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
3. Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
4. Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

extra virgin olive oil, red wine, garlic, bay leaf, oregano, salt, freshly ground black pepper, pork tenderloin, pita breads, red onion, arugula

Taken from www.food.com/recipe/pork-gyros-433246 (may not work)