| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless pork loin |
| 4 |
T |
Olive oil |
| 4 |
T |
Lemon juice |
| 1 |
T |
Prepared mustard |
| 2 |
|
Cloves minced garlic |
| 1 |
t |
Dried oregano |
| 1 |
c |
Plain yogurt |
| 1 |
|
Peeled, chopped cucumber |
| 1/2 |
t |
Crushed garlic |
| 1/2 |
t |
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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