| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless pork loin |
| 4 | tb | Olive oil |
| 4 | tb | Lemon juice |
| 1 | tb | Prepared mustard |
| 2 | Cloves minced garlic | |
| 1 | ts | Dried oregano |
| 1 | c | Plain yogurt |
| 1 | Peeled; chopped cucumber | |
| 1/2 | ts | Crushed garlic |
| 1/2 | ts | Dill weed |
| 2 | Pita loaves |
INSTRUCTIONS
submitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas) Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t. dried oregano. Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, 1/2 t. crushed garlic and 1/2 t. dill weed. Cover and chill. Remove pork/chicken from marinade. Stir-fry in non- 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. (I usually add shredded lettuce and diced tomato, too) Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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