Every summer I get just a little bit closer to mastering the grill. It’s like I’m slowly accruing experience points and when I made this pork tenderloin, it felt like a level up. Yes, I use this analogy quite often. No, I will not stop. That’s exactly what it felt like! It was perfectly cooked, guys. I took a bunch of pictures, but then I had to replace my phone, so I guess you’ll have to take my word for it. I made this with the intention of putting it in a pork fried rice (as in, it wouldn’t matter if I over-cooked it), but we ended up making a main dish out of it, using the leftovers for the fried rice. I highly recommend either way.
Alright you guys, once again, I meant to take more pictures. Of the pork. Of the flatbread. Of the sliced tomatoes. But you know what? This just isn’t that type of blog. And that’s okay. On to the food.
I had never even heard of pork gyros until last week. It’s an actual thing. I guess I don’t go to the right Greek restaurants. Being the adventurous home-cooks that my husband and I are, we knew we had to give it a go.
I’m a terrible food blogger. The only thing I do consistently is forget to take pictures before stuffing my face. Only goes to show how much I love food though, right? This is my second time making these noodles and I feel like it’s getting better with every iteration. This dish is on the spicy side, but you can tweak it to make it less so. In fact, I think I even have to make it less so in the future, you know, so my 3 year old will actually eat it. Otherwise, I find the spice levels very tolerable, especially when eaten with the quick pickled veggies.