Green Chef

Gyro-Spiced Pork Filet Kale Salad

Garlicky pita croutons, grape tomatoes, feta, vinaigrette

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Let the pork rest a few minutes after roasting before slicing, to keep it juicy. Massage kale with vinaigrette to soften leaves. Taste and adjust vinaigrette seasoning as needed. To avoid burning, watch pita croutons closely while toasting.

Ingredients

2 whole Pitas
3.5 oz Kale
4 oz Grape Tomatoes
0.75 oz Dates
2 whole Pork Filets
0.5 tsp Gyro-Style Seasoning
1 tsp Garlic Powder
0.75 oz White Balsamic Vinegar
0.5 oz Honey
2.25 oz Feta Cheese
1 oz Sour Cream with Lemon and Dill
1 tbsp Olive Oil
0 Cooking Oil
0 Salt
0 Pepper

Tools

medium oven-safe sauté pan
baking sheet
medium bowl
measuring spoons
whisk
thermometer
oven mitt

Click anywhere to see instructions →

Green Chef

Gyro-Spiced Pork Filet Kale Salad

Garlicky pita croutons, grape tomatoes, feta, vinaigrette

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 whole Pitas
3.5 oz Kale
4 oz Grape Tomatoes
0.75 oz Dates
2 whole Pork Filets
0.5 tsp Gyro-Style Seasoning
1 tsp Garlic Powder
0.75 oz White Balsamic Vinegar
0.5 oz Honey
2.25 oz Feta Cheese
1 oz Sour Cream with Lemon and Dill
1 tbsp Olive Oil
0 Cooking Oil
0 Salt
0 Pepper

Tools

medium oven-safe sauté pan baking sheet medium bowl measuring spoons whisk thermometer oven mitt

Mise en Place

Preheat Oven

Preheat oven to 400 degrees.

Prepare Pita Bread

Medium dice 1 pita (or 2 pitas for 4 servings) into pieces, about ½ inch each.

Prepare Kale

Remove and discard any thick center stems from 3.5 oz (or 7 oz for 4 servings) of kale. Roughly chop leaves into bite-size pieces.

Prepare Tomatoes and Dates

Halve 4 oz (or 8 oz for 4 servings) of grape tomatoes. Cut ¾ oz (or 1½ oz for 4 servings) of dates widthwise into rounds, about ¼ inch thick.

Set Up Salad Ingredients

Crumble or measure out about 2¼ oz (or 5 oz for 4 servings) of feta cheese and set aside. Have white balsamic vinegar, honey, olive oil, and sour cream with lemon & dill ready for use.

Prepare Pork Filets

Pat 2 (5 oz) (or 4 (5 oz) for 4 servings) of pork filets dry with paper towels and keep gyro-style seasoning, salt, and pepper handy for seasoning.

Cooking Steps

Prep the ingredients

Preheat oven to 400 degrees. Medium dice 1 pita (2 pitas for 4 servings) into pieces, about ½ inch each. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces. Halve grape tomatoes. Cut dates widthwise into rounds, about ¼ inch thick.

Season and cook pork

Pat pork filets dry with paper towels. Season with gyro-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a medium oven-safe sauté pan (large for 4 servings) over medium-high heat. Add pork to hot pan. Sear on all sides for 3-5 minutes, or until lightly browned. Transfer pan with pork to oven. Roast 8-12 minutes, or until fully cooked (internal temperature reaches 145°F). Transfer pork to a cutting board. Let rest at least 3 minutes.

Make pita croutons

Place diced pita in a medium bowl. Drizzle with 1 teaspoon cooking oil (2 teaspoons for 4 servings). Season with half the garlic powder (all for 4), salt, and pepper. Spread diced pita out in a single layer on a lightly oiled, foil-lined baking sheet. Toast 5-7 minutes, or until lightly browned.

Make vinaigrette

Place white balsamic vinegar, honey, and 1 tablespoon olive oil (2 tablespoons for 4 servings) in bowl used for pita. Whisk to combine. Season with salt and pepper to taste.

Make salad

Add kale to bowl with vinaigrette. Lightly season with salt. Massage until leaves soften. Add tomatoes, dates, and about half the feta cheese. Toss to combine. Season with salt and pepper to taste.

Plate your dish

Cut pork filets into 6-8 slices each. Divide kale salad between bowls. Top with gyro-spiced pork. Drizzle sour cream with lemon & dill over top. Garnish with garlicky pita croutons and about 2 tablespoons feta (4 tablespoons for 4 servings), saving remainder for another use. Enjoy!

← Click anywhere to see ingredients