In a large bowl, add olive oil, pork, 2 garlic cloves, oregano and sea salt the freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
On an outdoor or indoor grill heat olive oil over medium high heat and grill pork 7 to 8 minutes per side until cooked through. Remove and thinly slice pork.
In a small bowl, add yogurt, remaining garlic, cucumber, tomatoes, dill, vinegar and sea salt and freshly ground pepper. Stir to combine.
Place pork in grilled pita, top with tomato yogurt sauce and red onion.
Notes
SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).VEGETARIAN: Use tofu instead of pork tenderloin.GLUTEN FREE: Make sure Greek yogurt, red wine vinegar and pitas are gluten free.NUTRITION: 433 Calories; 11g Fat (22.4% calories from fat); 42g Protein; 40g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 420mg Sodium. Exchanges: 2 Grain (Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.