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Pork Gyros with Harissa Yogurt, Feta, and Carrot Fries https://www.metro.ca/userfiles/image/recipes/gyros-de-porc-yogourt-harissa-feta-frites-carottes-10819.jpg PT30M PT40M PT1H10M
Preheat a BBQ or grill pan to medium high.Peel and cut the carrots into sticks.Slice the red onion into rounds.Rub the zataar all over the pork.Toss the carrots and red onion with 1/2 of the olive oil, salt and pepper.Place a piece of aluminium foil on the BBQ and spread vegetables in a single layer.Use the grill pan for the pork and roast the vegetables on a baking sheet in the oven at 450°F for 20 minutes if you do not use the BBQ.Add pork to the barbecue (or grill pan) and grill it along with the vegetables, turning a few times, for 18-20 minutes, or until a meat thermometer reads 160°F.Prepare the slaw.In a small bowl, whisk the remaining olive oil with red wine vinegar, salt and pepper. Reserve.Thinly slice the green onion.Toss the cabbage with the green onion, crumbled feta and reserved vinaigrette.In a small bowl, mix the yogurt with the harissa.Thinly slice the pork and serve in pitas with harissa yogurt, roasted red onion and some of the slaw.Serve the rest of the slaw on the side with the carrot fries..Source: Missfresh.com
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3 carrot 60 g feta 1 pork tenderloin 1 Tbsp. (15 mL) harissa 2 Tbsp. (30 mL) olive oil 2 cups (500 mL) cabbage mix 1 red onion 1 green onions 2 pita bread 1/2 Tbsp. (7 1/2 mL) red wine vinegar 1/2 cup (125 mL) Greek yogurt 1 Tbsp. (15 mL) zaatar
Pork Gyros with Harissa Yogurt, Feta, and Carrot Fries

Pork Gyros with Harissa Yogurt, Feta, and Carrot Fries

Rate this recipe
1 Vote
2
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    carrot
  • 60 g
    feta
  • 1
    pork tenderloin
  • 1 Tbsp.
    (15 mL)
    harissa
  • 2 Tbsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 cups
    (500 mL)
    cabbage mix
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    RED OR GREEN SWISS CHARD

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    2 for $5.00

    PRODUCT OF ONTARIO RED, GREEN OR BLACK KALE PRODUCT OF ONTARIO COLLARD OR DANDELION GREENS PRODUCT OF ONTARIO


  • 1
    red onion
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    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 1
    green onions
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  • 2
    pita bread
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  • 1/2 Tbsp.
    (7 1/2 mL)
    red wine vinegar
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  • 1/2 cup
    (125 mL)
    Greek yogurt
  • 1 Tbsp.
    (15 mL)
    zaatar
Imprimer ma sélection

Preparation

Preheat a BBQ or grill pan to medium high.

Peel and cut the carrots into sticks.

Slice the red onion into rounds.

Rub the zataar all over the pork.

Toss the carrots and red onion with 1/2 of the olive oil, salt and pepper.

Place a piece of aluminium foil on the BBQ and spread vegetables in a single layer.

Use the grill pan for the pork and roast the vegetables on a baking sheet in the oven at 450°F for 20 minutes if you do not use the BBQ.

Add pork to the barbecue (or grill pan) and grill it along with the vegetables, turning a few times, for 18-20 minutes, or until a meat thermometer reads 160°F.

Prepare the slaw.

In a small bowl, whisk the remaining olive oil with red wine vinegar, salt and pepper. Reserve.

Thinly slice the green onion.

Toss the cabbage with the green onion, crumbled feta and reserved vinaigrette.

In a small bowl, mix the yogurt with the harissa.

Thinly slice the pork and serve in pitas with harissa yogurt, roasted red onion and some of the slaw.

Serve the rest of the slaw on the side with the carrot fries..

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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