Pita Sandwiches with Pork Cutlets and Tahini Sauce

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by: Cooking Fab






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 Washington’s 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

Nutrition Facts
Pita Sandwiches with Pork Cutlets and Tahini Sauce

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
VIEW DETAILED NUTRITION

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preparation

1.  To make the sauce: In a medium bowl, mix the sauce ingredients with 1/3 cup water until smooth.

2.  To make the rub: In a small bowl, mix the rub ingredients with your fingertips.

3.  Place the chops 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.

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