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-pound pork tenderloins
• 1 1/2 cups plain Greek yogurt or whole-milk yogurt
• 2 tablespoons chopped seeded tomato
• 2 tablespoons chopped fresh dill
• 2 tablespoons drained capers, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon red wine vinegar
• 6 7-inch-diameter pita breads
• 1 red onion, halved, thinly sliced
• 24 large arugula leaves

Instructions

1. Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
2. For sauce: Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
3. Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
4. Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 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 sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.
5. Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
6. Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.