1. Using a sharp knife, cut the silver skin and excess sinew off the pork tenderloins.
2. Cut the pork tenderloin into even thicknesses of 1 cm or one third of an inch on a 45 degree diagonal (see photos). Place into a deep bowl.
10. Cover with Cling wrap and place in the refrigerator to marinate for a minimum of 4-5 hours. Overnight is best
11. Heat up a skillet on medium high setting until the pan is very hot. Using a pastry brush coat the pan with about 2 tbsp of unscented coconut oil.
12. Place the port tenderloin sections into the pan, in a single layer, with bits of space between them. Do not crowd the meat. You should fry the meat in two or three batches.
13. When the meat is browned on the bottom, flip the meat and brown the other side.
14. When both sides are browned, add one tablespoon of vinegar, stir right away and when the meat has been tossed once, remove from the pan and do the next batch as per above instructions.
Serve with a lightly toasted Grain-free Pita, freshly made Keto Tzatziki and a couple of thin slices of tomato. I would suggest making the Tzatziki and pita the night before. It is also a good idea to prepare and marinate the pork tenderloin overnight to maximize the flavor of the marinade. Note that the meat will become much paler as it marinates; that is because of the vinegar. This is an expected effect.
If you do not want to make the grain-free and sugar-free pitas, you can also eat the pork gyro topped with tzatziki as a main dish and serve it with a Greek salad side dish. Omitting the pitas does lower the total carbohydrates for the meal. However, if you have been mindful of your carbohydrates during the day this meal should fall within daily guidelines for most people. If you are on a very low carb Keto plan, you may be better not to eat the pita, or have half of one. You know your metabolic needs best.