Greek pork 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 | Minced garlic cloves | |
| 1 | teaspoon | Dried oregano |
| 1 | cup | Plain yogurt |
| 1 | Chopped peeled cucumber | |
| ½ | teaspoon | Crushed garlic |
| ½ | teaspoon | Dill weed |
| 4 | Pita pockets | |
Directions
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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