Greek pork pita pockets
Yield: 1 Servings
Ingredients:
- 1 lb Pork loin
- 4 tb Olive oil
- 4 tb Lemon duice
- 1 tb Prepared mustard
- 2 Cloves garlic minced
- 1 ts Dried oregano MMMMM---------------------------------------------------------------
- 1 c Plain yogurt
- 1 Chopped peeled cucumber
- 1/2 ts Crushed garlic
- 1/2 ts Dill weed Cut 1 pound boneless pork loin into thin strips. Combine 4 tablespoons each olive oil and lemon juice
- 1 tablespoon prepared mustard
- 2 cloves minced garlic and 1 teaspoon dried oregano. Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain yogurt
- 1 chopped peeled cucumber
- 1/2 teaspoon crushed garlic and
- 1/2 teaspoon dill weed. Cover and refrigerate.
Instructions:
Remove pork from marinade. Stir-fry in no-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. SOURCE: BON APPETIT April '93
