Low Fat Pork Gyros
Savor the Mediterranean flavors of this healthy and delicious Low Fat Pork Gyros recipe, perfect for a light yet satisfying meal. Featuring tender strips of lean pork tenderloin marinated in a zesty blend of olive oil, garlic, oregano, and lemon juice, this dish delivers bold yet guilt-free taste. Wrapped in soft, whole wheat pita bread and paired with a creamy, homemade yogurt-cucumber sauce infused with fresh dill, every bite is a refreshing symphony of textures and flavors. Topped with crisp lettuce, juicy tomato slices, and crunchy red onion rings, this gyro is a nutritious twist on a classic favorite. Ready in just 50 minutes and ideal for busy weeknights or leisurely weekends, these gyros are sure to become a staple in your meal rotation. Perfect for those seeking healthy pork recipes, easy Mediterranean meals, or light dinner ideas!
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Recipe Information
Ingredients
- 500 grams Lean pork tenderloin
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Plain low-fat Greek yogurt
- 1 small Cucumber
- 1 tablespoon Fresh dill
- 4 pieces Whole wheat pita breads
- 1 large Tomato
- 1 small Red onion
- 4 leaves Lettuce leaves
Instructions
Slice the lean pork tenderloin into thin strips, approximately 1 cm thick.
In a bowl, combine olive oil, minced garlic, dried oregano, 1 tablespoon of lemon juice, salt, and black pepper. Add pork strips to the bowl, tossing to ensure they are evenly coated. Marinate for at least 20 minutes.
While the pork is marinating, prepare the yogurt sauce. Halve the cucumber lengthwise, scoop out the seeds, and grate it using a box grater. Pat the grated cucumber dry with paper towels to remove excess moisture.
In a separate bowl, mix the grated cucumber with low-fat Greek yogurt, remaining lemon juice, and fresh chopped dill. Stir well and set aside.
Heat a non-stick skillet over medium-high heat. Add the pork strips and cook for about 3-4 minutes on each side, or until fully cooked and slightly browned. Remove from heat.
Warm the whole wheat pita breads in a preheated oven at 180°C (350°F) for about 2-3 minutes or until soft.
Slice the tomato and red onion into thin rings.
To assemble, place a lettuce leaf on each warmed pita bread, followed by a portion of the pork strips, tomato slices, and onion rings.
Drizzle the yogurt-cucumber sauce generously over the filling.
Fold the pita breads around the fillings and serve your Low Fat Pork Gyros immediately.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 5837 mg | 254% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 33.3 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3635 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
