GREEK PORK PITA POCKETS
Steps:
- 1. Cut 1 pound boneless pork loin into thin strips.
- 2. Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
- 3. Pour over pork and refrigerate 1-8 hours.
- 4. Stir together 1 cup plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
- 5. Cover and refrigerate.
- 6. Remove pork from marinade.
- 7. Stir-fry in no-stick pan over medium heat for 2-3 minutes.
- 8. Halve two pita loaves and open to form a pocket.
- 9. Fill with pork.
- 10. Top with cucumber mixture.
- 11. Garnish with chopped red onion.
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