Greek Pork Pita Pockets
garlic clove, crushed
1Cut 1 pound boneless pork loin into thin strips.
2Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
3Pour over pork and refrigerate 1-8 hours.
4Stir together 1 cup plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
6Remove pork from marinade.
7Stir-fry in no-stick pan over medium heat for 2-3 minutes.
8Halve two pita loaves and open to form a pocket.
10Top with cucumber mixture.
11Garnish with chopped red onion.