Greek pork (or chicken) pita pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless pork loin |
| 4 | tablespoons | Olive oil |
| 4 | tablespoons | Lemon juice |
| 1 | tablespoon | Prepared mustard |
| 2 | Cloves minced garlic | |
| 1 | teaspoon | Dried oregano |
| 1 | cup | Plain yogurt |
| 1 | Peeled; chopped cucumber | |
| ½ | teaspoon | Crushed garlic |
| ½ | teaspoon | Dill weed |
| 2 | Pita loaves | |
Directions
submitted by: dev_lck@... (Lori, Huntsville, Texas) Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t.
dried oregano.
Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, ½ t. crushed garlic and ½ t. dill weed.
Cover and chill.
Remove pork/chicken 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.
Fill with pork, top with cucumber mixture. Garnish with chopped red onion.
(I usually add shredded lettuce and diced tomato, too) Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .