Pork Gyros Bowl

• Pork tenderloin(700 g)
• Olive oil(3 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Dried Oregano(2 tsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Steamed Rice(250 g)
• Stock cube(1)
• Greek yogurt(220 g)
• Fresh dill(2 tbsp)
• Flat Leaf Parsley(2 tbsp)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Feta(120 g)
• Black Olives(80 g)

Method

1. 1

   Thinly slice {Pork tenderloin}. In a bowl, mix {Olive oil}, finely grated zest and juice from half of {Lemon}, grated {Garlic}, {Oregano}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Toss with the pork and set aside while you prep the rest.

   ~8 min

2. 2

   Rinse {White rice}. Add it to a saucepan with {Stock cube} and 500ml water. Bring to a boil, cover, reduce the heat, and cook until tender. Turn off the heat and let it sit covered.

   ~15 min

3. 3

   Meanwhile, make the sauce and salad. Stir together {Greek yogurt}, chopped {Fresh dill}, chopped {Fresh parsley}, the juice from the remaining half of {Lemon}, a pinch of {Salt}, and a few grinds of {Black pepper}. Dice half of the {Cucumber} and both {Tomato}. Thinly slice {Red Onion}. Crumble {Feta}, slice the remaining {Cucumber}, and roughly chop {Kalamata Olives}.

   ~10 min

4. 4

   Heat a large frying pan over medium-high heat. Cook the pork in a single layer for 6–8 minutes, stirring a few times, until lightly golden at the edges and cooked through. If the pan looks dry, add a small drizzle of oil.

   ~8 min

5. 5

   Fluff the rice and divide it between bowls. Top with the cooked pork, diced cucumber and tomato, sliced cucumber, {Red Onion}, {Kalamata Olives}, and {Feta}. Spoon over the yogurt sauce and serve.

   ~5 min