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
Preheat oven to 450° F.
- Trim and discard fat from pork. Cut pork crosswise into
thin slices, then cut each slice into 5 x 1/2-inch strips.
-
In large resealable plastic bag, add olive oil, mustard,
lemon juice, minced garlic and oregano.
- Next, add the pork
strips.
- Place in refrigerator and chill for 1 to 8 hours.
- Meanwhile, in small bowl, add yogurt, cucumber, crushed
garlic and dill.
- Mix, cover and refrigerate.
- Drain marinade from pork.
- In single layer in shallow
pan, place pork.
- Roast about 10 minutes or until crisp.
- To form pockets open each pita half.
- Divide pork among
the four pockets.
- Top with chilled yogurt mixture and
sliced onions.
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