Saturday, January 15, 2011

Pork Gyros with Tzatziki Sauce


I grilled some pork tenderloins last night for a Bobby Flay recipe that aired the other day.  I followed his Pork Gyro recipe but we opted to use our trusted recipe for Tzatziki Sauce.  I like gyros a lot but I am not a traditionalist when it comes to making them with lamb.  I have only thoroughly enjoyed lamb once - that was at George's Greek Cafe.  There, it was marinated overnight in a mixture of olive oil, lemon and oregano then grilled.  The end result made for a less gamy piece of lamb.  Delicious!  Back to my dish though...

The gyro was decent but I don't think I'd use the same marinade again for the pork.  The red wine didn't enhance the flavor much although I did like the oregano in it.  Also, I think I'll try brining the pork next time or make a marinade using salt this time. 

I don't know the scientific difference between brining and marinading but they seem similar to me in that a marinade should include salt so that it penetrates and flavors the inside of the meat.  Maybe it breaks down the protein too fast and makes it mushy?  I don't know.  I guess I'll just have to do some fun experimenting to find out for myself.  




Grilled Pork Gyros with Homemade Tzatziki Sauce, Mixed baby Greens & Slivered Red Onions.


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