Greek Feast!

Our cousin, Brooks, spent a semester in Prague and during her stay she ventured over to Greece. She picked up a few recipes that she was kind enough to share with us when we went to visit her last month at the Lake House in Texas.

The recipe is a simple Greek taziki sauce and gyro made with pork tenderloin instead of the traditional lamb. Since the Land of Koz is foreign and doesn't have pita bread available within a 65 mile radius we settled for tortillas. Which worked out fine.

First things first....wash your hands. This is actually Chip washing his hands before making the cinnamon rolls the other day, but I'm sure his hands are still clean.

Taziki Sauce
1 lb of plain yogurt
1 large cucumber
2 tablespoons of vinegar
3 cloves of garlic
4 tablespoon of olive oil

Here are the "Cast of Characters"

We bought the big 2 lb thing of yogurt and just divided it in half. Peel the cucumber then grate it with a cheese grater onto a paper towel to absorb the juices. Pat dry. Chop up the 3 cloves of garlic (or cheat like we did and use the already minced kind in a jar and guesstimate on three cloves.) You don't have to buy the industrial size of vinegar like we do, but if you are familiar with my crazy first cravings you know they all involved vinegar (and usually cheese puffs). Then you have your normal olive oil.

Here is how we mixed everything. In a bowl we took 1 lb of plain yogurt and plopped in the cucumber. Mixed well. Then since Chip is really big into food textures and doesn't like to crunch on garlic we used the food processor and added the garlic, olive oil & vinegar then purified it into oblivion. See.


Then we poured the garlic, oil, vinegar liquid into the yogurt cucumber mixture and mixed well. Cover and stick in the fridge....the longer it sits in the fridge the better all the flavors mesh.

Just set it and forget it.

Alright......rapidly moving onto the next scene we have the pork tenderloin. When it comes to this recipe the simpler the better as far as seasoning the meat goes. So all you need is the pork, olive oil and we like Cavenders Greek Seasoning.

Before you start preparing the pork run outside and turn on the grill. (we do it on the grill, but I'm sure any other mode of cooking would be fine as long as your pork is cooked)

Now....Rub olive oil on both sides of pork to coat it so that the Cavenders will stick.

Generously sprinkle Cavenders over pork t's and then flip and sprinkle the other side too!


Place on grill until it's done (read the label on the package to know the appropriate temp)



Once you take your pork off the grill, let it rest for about 20 minutes uncovered.
Then you can cut it into any size you'd like. We like ours a little medium thin. (I just made up the word medium thin, so it's a good thing we have visuals here huh?)

Here is everything you need. Taziki, pork, and tortillas. You can also chop up tomatoes or lettuce or some red onion if you'd like. My hubby doesn't eat any of that so we don't have that in our household.




Take your tortilla (Chip likes his warmed in the skillet first) then lay it on your plate fill it up with meat and then put as much taziki on it as you'd like or you can even dip it in the taziki if you prefer.
Roll it up and eat it up.

Enjoy Your Special Night in Greece!