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Yield: 1 Servings
Ingredients:
* 1 lb Pork loin
* 4 tb Olive oil
* 4 tb Lemon duice
* 1 tb Prepared mustard
* 2 Cloves garlic minced
* 1 ts Dried oregano
* 1 c Plain yogurt
* 1 Chopped peeled cucumber
* 1/2 ts Crushed garlic
* 1/2 ts Dill weed Cut 1 pound boneless pork loin into thin strips. Combine 4 tablespoons each olive oil and lemon juice
* 1 tablespoon prepared mustard
* 2 cloves minced garlic and 1 teaspoon dried oregano. Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain yogurt
* 1 chopped peeled cucumber
* 1/2 teaspoon crushed garlic and
* 1/2 teaspoon dill weed. Cover and refrigerate.
Instructions:
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. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.
Ingredients:
* 1 lb Pork loin
* 4 tb Olive oil
* 4 tb Lemon duice
* 1 tb Prepared mustard
* 2 Cloves garlic minced
* 1 ts Dried oregano
* 1 c Plain yogurt
* 1 Chopped peeled cucumber
* 1/2 ts Crushed garlic
* 1/2 ts Dill weed Cut 1 pound boneless pork loin into thin strips. Combine 4 tablespoons each olive oil and lemon juice
* 1 tablespoon prepared mustard
* 2 cloves minced garlic and 1 teaspoon dried oregano. Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain yogurt
* 1 chopped peeled cucumber
* 1/2 teaspoon crushed garlic and
* 1/2 teaspoon dill weed. Cover and refrigerate.
Instructions:
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. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.
