Greek pork pita pockets

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.

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