Pork gyros
(5 votes)
Nutritional Info
-
Energy
2069KJ
494KCAL
25% -
Fat
8.2g
low
12% -
Saturates
1.9g
low
10% -
Sugars
8.6g
low
10% -
Salt
0.58g
low
10%
Ingredients
- 2tbsp extra virgin olive oil
- Zest and juice 1 orange
- 1tbsp dried mint, 1tbsp dried oregano
- 1 tbsp dried rosemary
- 3 cloves garlic, crushed
- 480g pack Butcher’s Selection 4 Pork Loin Steaks
- 1kg Maris Piper potatoes, cut into chips
- 1 red onion, thinly sliced
- 3 Dina Large White Bread Wraps
- 1 Baby Gem lettuce, leaves separated
- 12 cherry tomatoes, halved
- 4 radishes, sliced
- 100ml white wine vinegar
- For the tzatziki
- 1 large cucumber, halved
- 250g Asda Fat Free Greek Style Yogurt
- 1tbsp chopped mint
- 1tbsp chopped dill
- Zest and juice ½ lemon
- 1 clove garlic, crushed
Method
In a nonmetallic bowl, whisk together a tablespoon of olive oil, the orange juice and zest, dried mint, dried oregano, a tablespoon of dried rosemary and 3 cloves of the garlic. Rub this mix into the pork and marinate in the fridge overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
Wash the potatoes, rinse and pat dry. Toss with a tablespoon of olive oil, a tablespoon of dried rosemary on a nonstick baking tray, and season with pepper. Bake for 45-50 mins until crisp and cooked through.
Meanwhile, stir the onion into the vinegar and set aside to pickle for at least 20 mins, or until the vinegar is bright pink. Drain.
For the tzatziki, cube and set aside half of the cucumber. Grate the rest over a sieve, squeezing out as much liquid as you can and fold through the yogurt with the chopped mint, dill, lemon juice and zest and a clove of garlic, crushed. Season with black pepper.
Heat a griddle pan over a high setting until it starts to smoke. Fry the pork in batches for 3-4 mins each side until cooked through with char lines. Rest on a plate for 10 mins, then slice.
Wipe the griddle pan. Dry-fry 3 the wraps until toasted with char lines, then halve.
Divide the lettuce, cherry tomatoes, pork, potato chips, tzatziki, pickled onions, and radishes, sliced, plus extra mint and dill between the wraps, leaving a 3cm border on the straight side. Fold this upwards, then fold the sides in, to form a cornet shape. Wrap the bottom half with baking paper, then secure with string. Serve immediately.