Greek Pork Pita Pockets
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork loin
|
|
| 4 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | cup |
yogurt, plain
|
|
| 1 | each |
cucumbers
chopped, peeled |
|
| ½ | teaspoon |
garlic
crushed |
|
| ½ | teaspoon |
dill weed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork loin
|
|
| 6E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
lemon juice
|
|
| 15 | ml |
prepared mustard
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
oregano
dried |
|
| 237 | ml |
yogurt, plain
|
|
| 1 | each |
cucumbers
chopped, peeled |
|
| 2.5 | ml |
garlic
crushed |
|
| 2.5 | ml |
dill weed
|
|
Directions
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 to 8 hours. Stir together 1 cup plain yogurt, 1 chopped, peeled cucumber, ½ teaspoon crushed garlic and ½ teaspoon dill weed.
Cover and refrigerate.
Remove pork from marinade.
Stir-fry in no-stick pan over medium heat for 2 to 3 minutes.
Halve two pita loaves and open to form a pocket.
Fill with pork.
Top with cucumber mixture. Garnish with chopped red onion.
