- Pork Tenderloins - 2 unit
- Onion (½ shredded, ½ thinly sliced) - 1 unit
- Garlic Cloves, finely minced - 4 unit
- Dried Marjoram - 1 tbsp
- Dried Ground Rosemary - 1 tbsp
- Kosher Salt - 2 tbsp
- Extra Virgin Olive Oil - 3 tbsp
- Ground Black Pepper - 1/2 tsp
- White Wine - 1/4 cup
- Butter - 1 tbsp
- Large Tomatoes, halved then sliced - 2 unit
- Tzatziki Sauce (recipe in notes)
- Pieces Pita Bread - 8 unit
Cut the onion in half. In a large bowl, shred ½ 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 ¼” 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 (recipe in notes).
Greek Tzatziki Sauce
- 2 cups Greek yogurt
- 2 cucumbers, peeled and seeded
- 1 garlic clove, finely minced
- 2 tablespoons white wine vinegar (plus an extra splash for the cucumber)
- 1 bunch fresh dill, finely chopped (or 3 tsp dry dill)
- 3 tablespoons olive oil
- Salt & Pepper to taste
- Peel the cucumber cut them in half and spoon out the seeds from the middle (if you’re using an English cucumber you don’t need to seed it). Grate with a cheese grater, using the large blades.
- 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.