Greek Gyros

Ingredients

• 2 pork tenderloins
• 1 onion (1/2 shredded, 1/2 diced for serving)
• 4 garlic cloves, finely minced
• 1 tbsp dried marjoram
• 1 tbsp dried ground rosemary
• 2 tsp kosher salt
• 3 tbsp extra virgin olive oil
• 1/2 tsp ground black pepper
• 1/4 cup white wine
• 2 tbsp butter

Method

1. Cut the onion in half. In a large bowl, shred 1/2 of the onion. Dice the other half of the onion and set aside for later.
2. In the same large bowl combine the shredded onion, garlic, marjoram, rosemary, salt, olive oil, black pepper, and white wine.
3. Trim any of the white membrane from the tenderloins. Cut the tenderloins lengthwise and then slice into 1/4 inch pieces.
4. Put the pork in the marinade, cover, and set in the fridge for 30 min to 24 hours.
5. Preheat griddle to medium high heat.
6. Add all of the pork to the griddle and cook until half done.
7. Add the 2 TBSP of butter, and a few more Tablespoons of wine to the pork. Toss to melt butter and combine until finished cooking. Be careful not to overcook the pork.
8. Remove from the heat and serve on Greek Pita Bread with sliced tomatoes, diced onions, and Tzatziki Sauce (see next page).