Pork Gyros Recipe | Yummly

Pork Gyros

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This recipe is courtesy of Cristen Clark


  • 2 pounds boneless center cut pork loin (cut into strips, 1/2” x 4”)
  • 2 teaspoons Greek seasoning
  • 1 teaspoon seasoned salt
  • 1/2 cup Greek vinaigrette
  • 1 large yellow onion (cut into eighths)
  • 16 ounces sour cream
  • 1 cucumber (large, grated, drained and squeezed of juices)
  • 3 cloves garlic (minced)
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon sea salt
  • 6 pita rounds
  • 1 cucumber (large, sliced)
  • 2 tomatoes (large, sliced, or 2 cups cherry tomatoes, halved)
  • 1 cup feta cheese
  • 3 cups romaine lettuce (chopped and rinsed)
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    1. For the meat and sautéed onions: Combine pork loin strips, Greek seasoning, seasoned salt and Greek vinaigrette into a gallon sized zip top bag. Mix around to incorporate. Refrigerate for 30 minutes. Meanwhile prepare cucumber dill sauce.
    2. When ready to serve, remove marinated pork loin strips from refrigerator. Remove pork strips and discard excess marinade. Preheat cook top to medium high heat. Cook pork alongside yellow onion sections until pork registers 145 degrees F when inserted into the thickest part of the meat. Cook onions until softened and browned. Remove to a plate for assembly.
    3. For the cucumber dill sauce: Combine all ingredients in a mixing bowl, stir well to combine. Refrigerate until serving.
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