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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Allow 1 to 8 hours to marinate. Ingredients:
1 lb boneless pork loin |
1/2 cup lemon juice |
1/3 cup olive oil |
1 tablespoon mustard |
2 garlic cloves, finely chopped |
1 teaspoon dried oregano leaves |
1 cup plain yogurt |
1 cucumber, peeled and chopped |
1 garlic clove, crushed |
1/2 teaspoon dried dill weed |
2 pita breads, cut in half to form pockets (6 inches in diameter) |
1 small red onion, thinly sliced |
Directions:
1. Cut pork into 3x1/4-inch strips.
2. Mix lemon juice, oil, mustard, finely chopped garlic and oregano. Pour over pork strips in glass or plastic bowl.
3. Cover and refrigerate at least 1 hour but no longer than 8 hours.
4. Mix yogurt, cucumber, crushed garlic and dill. Cover and refrigerate.
5. Heat oven to 450.
6. Remove pork from marinade; place in single layer in shallow pan. Roast about 10 minutes or until crisp.
7. Fill pockets with pork; top with yogurt mixture and onion.
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