Recipe - Greek Pork Pita Pockets

1 pound Boneless pork loin, cut into
thin strips
4 tablespoon Olive oil
4 tablespoon Lemon juice
1 tablespoon Prepared mustard
2 Cloves garlic, minced
1 teaspoon Dried oregano
1 cup Yogurt
1 Cucumber, peeled and chopped
One half teaspoon Crushed garlic
One half teaspoon Dill weed
4 Pita breads, *See note
1 Red onion, chopped
4 Lettuce leaves

Cut pork into thin strips. Combine olive oil, lemon juice, prepared
mustard, minced garlic, and oregano. Pour over pork. Refrigerate 18 hours.

Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and
refrigerate.

Remove pork from marinade. Stirfry in nonstick pan over medium heat for
23 minutes.

Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with
pork. Top with cucumber mixture. Garnish with chopped red onion.

*Note: American pitas are larger. Only two, split in half, are needed.
Posted to EATL Digest 29 Dec 96

Recipe by: Advertisement

From: Susan Mundy mmundy@MINDSPRING.COM

Date: Mon, 30 Dec 1996 00:08:36 0500