Sizzling Pork Pockets

These pork pockets are a fast weeknight dinner that comes together in under an hour, including the 20-minute marinade. Boneless pork loin gets sliced into thin strips and soaked in a quick marinade of Dijon mustard, lemon juice, chicken broth, and garlic. That combination gives the lean pork a tangy, savory coating that caramelizes in the hot skillet.

The stir-fry takes just five minutes. Thin strips of marinated pork cook fast over medium-high heat, picking up some golden color on the edges while staying juicy inside. The Dijon and lemon create a light glaze on the meat that you don’t get from a plain sear.

Stuff the hot pork into pita pockets with chopped lettuce and a drizzle of creamy tarragon dressing for a sandwich that’s part stir-fry, part salad, all good. The cool, crisp lettuce against the hot, tangy pork is what makes every bite interesting.

Kitchen Tips

• Slice the pork loin thin, against the grain. Thin strips cook fast and stay tender. Thick pieces need more time and can dry out.
• Don’t marinate longer than 20 minutes. The lemon juice and mustard acid will start to break down the pork surface and make it mushy.
• Get the skillet or wok screaming hot before adding the pork. You want a sear, not a steam. If the pan isn’t hot enough, the strips will release liquid and boil.
• Warm the pita pockets briefly before stuffing. Cold pitas crack when you open them.

Variations

• Use chicken breast strips instead of pork for a lighter version.
• Swap the tarragon dressing for tzatziki sauce for a Mediterranean twist.
• Add sliced tomatoes, red onion, and cucumber inside the pita for a more loaded pocket.