Title: Greek Pork Pita Pockets
Categories: Sandwich Entree Pork Yogurt
Yield: 1 Servings

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.

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.

SOURCE: BON APPETIT, April '93

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