Greek Pork Pita Pockets

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.