Pork Gyros - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon packed fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1 lb) pork tenderloin
6 pita breads, 7 inches in diameter
1 red onion, halved, thinly sliced
24 large arugula leaves

Preparation

Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313.
Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds.
Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.