Grilled Pork & Pita Sandwich
Recipe developed by The Clever Cleaver Brothers®
1 pork tenderloin
1/2 cup olive oil
juice of 1 lemon
6 cloves minced garlic
1 tablespoon Cholula® Hot Sauce
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pita breads
1/2 cup diced onion
2 Roma tomatoes, diced
1 tablespoon freshly chopped parsley
Trim the silver skin and fat off the pork tenderloin. Cut down the middle of the tenderloin from one end to the other, but not all the way through. Spread open the cut pork and make an outside angle cut on each of those halves to open up the tenderloin to a flat look.
In a mixing bowl, combine the marinade ingredients. Place the pork tenderloin in a gallon plastic bag and cover with the marinade. Seal the bag and refrigerate for at least 3 hours (overnight is better).
Preheat your grill to medium and grill pork grill for 5 minutes on each side or until the internal temperature of the tenderloin reaches 160 degrees. Remove from grill and let set covered for 10 minutes.
Carve the pork in thin slices and hold until you’re ready to build the sandwiches.
Cut a 1-inch piece off the top of the pita bread. Open the pita and place the 1-inch opened cut piece in the bottom to give support to the pita bread.
Fill pita pocket with pork slices and top with onion, tomato and chopped parsley. Serve and enjoy. Keep Cholula close, you may want another splash of the Flavorful Fire.