pork loin recipe

Gyro-Style Pork Sandwich (George Foreman Grill)
1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices

Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano.
Pour over pork slices. Cover and refrigerate for 1 to 8 hours. Meanwhile, in
small bowl stir together sour cream, cucumber, crushed garlic and dill.
Cover and refrigerate.
If using the oven, preheat it to 450 º. Drain marinade from pork
slices and place pork in single layer in shallow pan. Roast until crisp,
about 10 minutes.
If using the George Foreman grill (or similar), preheat the grill for 3
minutes. Drain the pork slices very well and place on the grill. Cook for
six minutes, turning once. If your grill has the optional bun warmer, place
the pitas in it to warm. Open each pita to form a pocket. Distribute pork
among each. Top each sandwich with some chilled cucumber mixture, sliced
onions, lettuce and
tomato slices.
Yield: 4 servings


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