Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Boneless pork loin |
4 tablespoons | Olive oil |
4 tablespoons | Lemon juice |
1 tablespoon | Prepared mustard |
2 \N | Minced garlic cloves |
1 teaspoon | Dried oregano |
1 cup | Plain yogurt |
1 \N | Chopped peeled cucumber |
½ teaspoon | Crushed garlic |
½ teaspoon | Dill weed |
4 \N | Pita pockets |
1. Cut pork loin into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano.
2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, cucumber, garlic and dill weed. Cover and refrigerate. 3. Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes. Halve two pita loaves and open to form a pocket.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.