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Pork Gyros

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)187.8592
Energy (kCal)1102.8557
Carbohydrates (g)3.3431
Total fats (g)32.0691
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 cup - - - -
    red wine 1/4 cup - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    bay leaf 1 crumbled - - - -
    oregano leaf 1/2 tablespoon - - - -
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    pork tenderloin 2 1088.0025 0.0 187.2271 32.0054
    pita bread 6 - - - -
    red onion 1 halved sliced - - - -
    arugula leaf 24 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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