Green Chef

Gyro-Spiced Pork Filet Kale Salad

Garlicky pita croutons, grape tomatoes, feta, vinaigrette

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Pork is fully cooked when the internal temperature reaches 145°F. Massage the kale with the vinaigrette to soften the leaves and enhance flavor. Keep hands safe by covering the pan handle with a silicone cover or pot holder when transferring from the oven.

Ingredients

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

Tools

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

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
0.25 oz Dates
2 whole Pork Filets
0.5 tsp Gyro-Style Seasoning
1 tsp Garlic Powder
1 tsp White Balsamic Vinegar
0.5 oz Honey
2.25 oz Feta Cheese
1.5 oz Sour Cream with Lemon and Dill
1 tbsp Olive Oil
0 Cooking Oil
0 Salt
0 Pepper

Tools

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

Mise en Place

Preheat Oven

Preheat oven to 400 degrees.

Prepare Pita

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 kale. Roughly chop leaves into bite-size pieces.

Prepare Tomatoes

Halve grape tomatoes.

Prepare Dates

Cut dates widthwise into rounds, about ¼ inch thick.

Gather Ingredients & Equipment

Gather the following ingredients: pitas, kale, grape tomatoes, dates, pork filets, gyro-style seasoning, garlic powder, white balsamic vinegar, honey, feta cheese, sour cream with lemon & dill. Gather required equipment: medium oven-safe sauté pan, baking sheet, medium bowl, measuring spoons, whisk, thermometer, oven mitt.

Cooking Steps

Preheat Oven and Prep Ingredients

Preheat oven to 400 degrees. Medium dice 1 pita (or 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 over medium-high heat (use a large oven-safe pan for 4 servings). Add pork to the hot pan and sear on all sides for 3–5 minutes, or until lightly browned. Transfer pan with pork to oven. Roast for 8–12 minutes, or until fully cooked. Transfer pork to a cutting board and 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 pita in a single layer on a lightly oiled, foil-lined baking sheet. Toast for 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 the bowl used for the pita. Whisk to combine. Season with salt and pepper to taste.

Make Salad

Add kale to the bowl with vinaigrette. Lightly season with salt. Massage until leaves soften. Add grape 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 and dill over top. Garnish with garlicky pita croutons and about 2 tablespoons feta (4 tablespoons for 4 servings), saving the rest for another use. Enjoy!

← Click anywhere to see ingredients