| 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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