Gyro-Style Pork Sandwich (George Foreman Grill) Recipe

Gyro-Style Pork Sandwich (George Foreman Grill) Recipe

I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the oven.  

• 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 degrees F. 
• 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.