Greek Pork (Or Chicken) Pita Pockets

Ready in 1h

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2 Pita loaves
1 lb Boneless pork loin
4 tb Lemon juice
1 c Plain yogurt
1/2 ts Dill weed
1/2 ts Crushed garlic
2 Cloves garlic; minced
1 ts Dried Oregano
4 tb olive oil
1 tb Prepared mustard
1 cucumber; Peeled; chopped

Original recipe makes 4



submitted by: (Lori, Huntsville, Texas) Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t. dried oregano. Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, 1/2 t. crushed garlic and 1/2 t. dill weed. Cover and chill. Remove pork/chicken from marinade. Stir-fry in non- 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. (I usually add shredded lettuce and diced tomato, too) Recipe Archive - 01 July 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

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