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Greek Pork Pita Pockets




Source of Recipe


internet


List of Ingredients




1 pound boneless pork loin -- cut into thin strips
4 tablespoons olive oil
4 tablespoons lemon juice
1 tablespoon prepared mustard
2 cloves garlic -- minced
1 teaspoon dried oregano
1 cup yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon crushed garlic
1/2 teaspoon dill weed
4 pita breads -- *See note
1 red onion -- chopped
4 lettuce leaves


Recipe




Cut pork into thin strips. Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes. Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion. *Note: American pitas are larger. Only two, split in half, are needed.