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