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Pork gyros

Pronounced ‘yee-ros’, these Greek-inspired wraps are stuffed with tender pork loin, potatoes, salad and a herby tzatziki dressing

By , 05 July 2019

(1 vote)

Pork gyros

  • Prep: 10 Mins
    Cook: 50 Mins
    Plus marinating time

  • Serves: 6

Nutritional Info
Each 480g serving contains

  • Energy

    2069KJ

    494KCAL

    25%

  • Fat

    8.2g

    low

    12%

  • Saturates

    1.9g

    low

    10%

  • Sugars

    8.6g

    low

    10%

  • Salt

    0.58g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
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.