Greek pork pita pockets


1 lb boneless pork loin
4 tbsp olive oil
4 tbsp lemon juice
1 tbsp prepared mustard
2 minced garlic cloves
1 tsp dried oregano
1 cup plain yogurt

1 chopped peeled cucumber
1/2 tsp crushed garlic
1/2 tsp dill weed
4 pita pockets

How to prepare

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.-Begin recipe.
3. Remove pork from marinade. Stir-fry in non-stick pan over medium heat.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

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