
Pita Sandwiches with Pork Cutlets and Tahini Sauce

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Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washingtons diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days. During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.
ingredients
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serves: 4
4 boneless pork loin chops (5-6 ounces each)
Extra virgin olive oil
4 pitas (6 inches, cut in half)
2 cups thinly sliced Romaine lettuce
1 cup roughly chopped ripe tomato
1 cup thinly sliced cucumber
SAUCE:
1/3 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh basil
1 teaspoon honey
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
RUB:
1/2 teaspoon pure chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
Servings Per Recipe: 4
Amount per Serving
Calories: 530
- Total Fat: 21.5 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.1 g
- Cholesterol: 95 mg
- Sodium: 1001.5 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 3.8 g
- Sugars: 3.4 g
- Protein: 40.6 g
preparation

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