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1 HR 30 MIN
Prep: 1 HR
Cook: 30 MIN
467 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | pound | pork loin | |
| 4 | tablespoons | olive oil | |
| 4 | tablespoons | lemon juice | |
| 1 | tablespoon | prepared mustard | |
| 2 | cloves | garlic | peeled and minced |
| 1 | teaspoon | oregano | dried |
| 1 | cup | yogurt, plain | |
| 1 | each | cucumber | chopped, peeled |
| 1/2 | teaspoon | garlic | crushed |
| 1/2 | teaspoon | dill weed |
Cut 1 pound boneless pork loin into thin strips.
Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon prepared mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
Pour over pork.
Refrigerate 1-8 hours. Stir together 1 c. plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
Cover and refrigerate.
Remove pork from marinade.
Stir-fry in no-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.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 144mg | 6% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 3% | Vitamin C | 18% | |
| Calcium | 13% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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