Ingredients
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8 (2-3 oz.) Pork Medallions
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Extra virgin olive oil
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4 pitas, 6 inches, cut in half
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2 cups thinly sliced romaine lettuce
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1 cup roughly chopped ripe tomato
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1 cup thinly sliced cucumber
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Rub
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1/2 tsp. chili powder
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1/4 tsp. black pepper, freshly ground
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1/2 tsp. kosher salt
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1/2 tsp. ground cumin
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1/2 tsp. dried oregano
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1/4 tsp. granulated garlic
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Sauce
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1/3 cup tahini
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2 tbsp. fresh lemon juice
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2 tbsp. finely chopped fresh basil
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1 tsp. honey
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1/2 tsp. dried oregano
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1/4 tsp. granulated garlic
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1/4 tsp. black pepper, freshly ground
Directions
- To make the sauce: In a medium bowl, mix the sauce ingredients with 1/3 cup water until smooth.To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips.Place the tenderloin pieces between two large sheets of plastic wrap. Using a mallet or rolling pin, lightly pound the chops into 1/4-inch-thick cutlets. Allow the cutlets to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the cutlets with oil and season with the rub. Grill over direct high heat for 2 minutes, turning once. Transfer the cutlets to a cutting board and cut each in half. Fill each pita half with pork, lettuce, tomatoes, and cucumber. Spoon the sauce inside. Serve warm.
Recipe Note
Blog post: https://www.lobels.com/pita-sandwiches-with-pork-cutlets-and-tahini-sauce-from-Jamie-Purviance-112
