Heike’s picks at Nature’s Pickin’s

THIS WEEK, we challenged Hieke to plan a staff lunch using only ingredients sourced from our friendly neighbours, Nature’s Pickin’s market. But with so much fresh, local produce now available, it was less a challenge and more a trip to produce-market-heaven. Local pork tenderloin is the centre piece to this delicious Greek dish. Hieke has kindly included a recipe to make your own Tzatzkiki, however we also love the one made locally by Cori’s Kitchen.

Pork Tenderloin Gyros

Pork tenderloin thinly sliced.

Fresh pita pockets

Sliced iceberg or romaine lettuce

Tzatziki recipe: 1 cup plain yogurt , 1 peeled and diced cucumber, 2 garlic cloves minced, 1 Tbsp chopped fresh dill

For the marinade: cup oil, ¼ regular mustard, 2 cloves minced fresh garlic, splash of lemon juice, and about 1TBSP oregano,

Directions:

Add the marinade to the sliced pork. Let sit in the fridge for an hour or so (overnight is the best). I have also done this in a time crunch and not left it marinade at all. Fry the meat using a good amount of the marinade.

Cut the pita pockets in half and fill first with some lettuce then top with the meat a bit of the sauce and then a good dollop of tzatziki.