Pork Gyros with Yogurt-Tomato Sauce

• 1/4 cup olive oil
• 1/4 cup dry red wine
• 4 cloves garlic, chopped
• 1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
• 2 (1-pound) pork tenderloins
• Salt and freshly ground black pepper
• Yogurt-Tomato Sauce, recipe follows
• 4 grilled pita pockets, for serving
• Mesclun greens or baby spinach, for serving
• Thinly sliced red onions, for serving

1. Whisk together oil, wine, garlic and oregano in a baking dish.
2. Add the pork and turn to coat.
3. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. Preheat grill to high.
5. Remove pork from marinade and season with salt and pepper.
6. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
7. Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat.
8. Drizzle with more sauce and garnish with oregano.
9. 1 pint Greek yogurt
10. 2 cloves garlic, finely chopped
11. 1 plum tomato, seeded and finely diced
12. 2 tablespoons capers, drained
13. 1 tablespoon finely chopped fresh oregano leaves
14. 1 tablespoon red wine vinegar
15. 1 tablespoon lemon juice
16. Salt and freshly ground black pepper
17. Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

olive oil, red wine, garlic, fresh oregano, pork tenderloins, salt, tomato sauce, pita pockets, baby spinach, red onions

Taken from www.foodnetwork.com/recipes/bobby-flay/pork-gyros-with-yogurt-tomato-sauce-recipe.html (may not work)