Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula

Another recipe from Bon Apetiti...my favorite magazine and food web-site. This turned out really good. I've have Gyros in Germany, Czech, England, Malta, as well as here at home. It's very good and kind of fun to watch how they are made.

The kids were all over this, so something we'll definitely be making again.

Ingredients

Pork

• 1/4 cup extra-virgin olive oil


• 1/4 cup dry red wine


• 3 garlic cloves, minced


• 1 small bay leaf, crumbled


• 1/2 tspn (packed) fresh oregano leaves


• 1/2 tspn salt


• 1/4 tspn freshly ground black pepper


• 2 1 lb pork tenderloins

Sauce

• 1 1/2 cups plan Greek yogurt or whole milk yogurt


• 2 tbls chopped seeded-tomato


• 2 tbls chopped fresh dill


• 2 tbls drained capers, chopped


• 2 garlic cloves, minced


• 1 tbls tomato paste


• 1 tbls red wine vinegar

6 7" diameter pita breads
1 red onion
24 arugula leaves

Directions

For Pork

Combine first 7 items in large resealable plastic bag; shake to blend. Add port and marinade. Chill overnight.

For Sauce

Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use; up to 1 day.
Prepare BBQ. Remove pork from bag. Grill until thermometer registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes. Thinly slice into rounds.
Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle sauce, then tuck in onion and arugula. Serve, passing remaining sauce.