Grilled Pork with Tzaziki

Name: Grilled Pork with Tzaziki
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 1/4 pounds boneless pork loin chops (about 1-inch thick); 2 large yellow onions, sliced 1-inch thick and separated into cut into rings; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh oregano; 1 garlic clove, finely chopped; 1 cup Mountain High® original or lowfat plain yoghurt; 1/2 English cucumber, peeled, seeded and finely diced; 2 tablespoons chopped fresh mint; 1 garlic clove, finely chopped; 1/4 teaspoon Kosher (coarse) salt; 1/8 teaspoon freshly ground pepper; 6 pita (pocket) breads

6 Servings
400 Calories per Serving

A great weeknight meal with a make-ahead sauce.

Ingredient List

Pork

1 1/4 pounds boneless pork loin chops (about 1-inch thick)
2 large yellow onions, sliced 1-inch thick and separated into cut into rings
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, finely chopped

Tzaziki sauce

1 cup Mountain High® original or lowfat plain yoghurt
1/2 English cucumber, peeled, seeded and finely diced
2 tablespoons chopped fresh mint
1 garlic clove, finely chopped
1/4 teaspoon Kosher (coarse) salt
1/8 teaspoon freshly ground pepper
6 pita (pocket) breads

Preparation

Slice the pork into 4x1-inch strips, trimming and discarding excess fat. In a medium bowl, toss the pork strips and onion rings with the olive oil, lemon juice, oregano, and garlic. Let stand at room temperature for 20 minutes.
Meanwhile, make the Tzaziki: In a small bowl, mix the yoghurt, cucumber, mint, and garlic. Season with salt and pepper and stir again. Set aside at room temperature.
Heat countertop grill or panini maker. Place batches of the onion on the grill and cook until crisp-tender and charred, about 2 to 3 minutes. Remove and place in a serving dish and keep warm. Repeat with remaining onions.
On the same surface, cook pork in batches, 2 to 3 minutes or until browned and only slightly pink in the center. Add to serving dish with onions.
To serve, top one side of each pita with the warm pork and onion; top with a generous spoonful of Tzaziki; fold unfilled side over meat filling or slice pita bread in half and fill each half (pocket) with the warm pork and onions; top with Tzaziki.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 18g 27%, Saturated Fat 4 1/2g 22%, Cholesterol 65mg 21%, Sodium 400mg 17%, Potassium 510mg 15%, Total Carbohydrate 35g 12%, Dietary Fiber 2g 9%, Vitamin A 0%, Vitamin C 6%, Calcium 15%, Iron 15%, Vitamin D 6%, Vitamin E 8%, Thiamin 50%, Riboflavin 25%, Niacin 30%, Vitamin B6 20%, Folic Acid 15%, Vitamin B12 6%, Pantothenic Acid 8%, Phosphorus 20%, Magnesium 10%, Zinc 15%, Selenium 60%, Copper 6%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 400, Calories from Fat 160, Trans Fat 0g, Monounsaturated Fat 10g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 5g, Protein 26g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1, Very Lean Meat 0, Lean Meat 2 1/2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 1/2c, Grains 2oz-eq, Meat & Beans 2oz-eq, Dairy 0c, Fats & Oils 2tsp