Ingredients

• 1 - pound Boneless Half Pork Loin
• 4 - Tablespoons olive oil
• 1 - Tablespoon prepared mustard
• 1/2 - cup lemon juice
• 2 - garlic cloves, minced
• 1 - teaspoon dried oregano
• 1 - cup plain yogurt
• 1 - cucumber, peeled and chopped
• 1/2 - teaspoon crushed garlic
• 1/2 - teaspoon dried dill weed
• 2 - pita bread pockets, halved
• 1 - small red onion, peeled and thinly sliced

Directions

1. Trim and discard fat from pork. Cut pork crosswise into thin slices, then cut each slice into 5 x 1/2-inch strips. 
2. In large resealable plastic bag, add olive oil, mustard, lemon juice, minced garlic and oregano. 
3. Next, add the pork strips. 
4. Place in refrigerator and chill for 1 to 8 hours.
5. Meanwhile, in small bowl, add yogurt, cucumber, crushed garlic and dill. 
6. Mix, cover and refrigerate.
7. Drain marinade from pork. 
8. In single layer in shallow pan, place pork. 
9. Roast about 10 minutes or until crisp.
10. To form pockets open each pita half. 
11. Divide pork among the four pockets. 
12. Top with chilled yogurt mixture and sliced onions.