| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soul food | Digest-243, Soul food, Beans | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless pork loin, cut into thin strips |
| 4 | tb | Olive oil |
| 4 | tb | Lemon juice |
| 1 | tb | Prepared mustard |
| 2 | Cloves garlic, minced | |
| 1 | ts | Dried oregano |
| 1 | c | Yogurt |
| 1 | Cucumber, peeled and chopped | |
| 1/2 | ts | Crushed garlic |
| 1/2 | ts | Dill weed |
| 4 | Pita breads, *See note | |
| 1 | Red onion, chopped | |
| 4 | Lettuce leaves |
INSTRUCTIONS
Cut pork into thin strips. Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes. Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion. *Note: American pitas are larger. Only two, split in half, are needed. Posted to EAT-L Digest 29 Dec 96 Recipe by: Advertisement From: Susan Mundy <mmundy@MINDSPRING.COM> Date: Mon, 30 Dec 1996 00:08:36 -0500
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