Cut pork into thin strips. Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 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 EAT-L Digest 29 Dec 96 Recipe by: Advertisement From: Susan Mundy
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 2.4mg||1 %|
|Sodium 165mg||6 %|
|Potassium 460.8mg||12 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17.2g|
|Protein 5.3g||8 %|
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Calories per serving: 131
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