Greek Pork Pita Pockets

1 lb duBreton Natural Pork Boneless Pork Loin
4 Tbsp Vera Jane's Extra-Virgin Olive Oil
4 Tbsp fresh lemon juice
1 Tbsp DLM Yellow Mustard
2 cloves garlic, minced
1 tsp DLM Dried Oregano
Cucumber Sauce
1 cup plain Greek Yogurt
1 medium cucumber, peeled and chopped
1/2 tsp garlic, minced
1/2 tsp DLM Dill Weed
2 pita pockets
Red onion, chopped
Roma tomatoes, chopped

Cut pork loin into thin strips. In a bowl, combine olive oil, lemon juice, mustard, garlic, and dried oregano. Pour over pork in a 9x13-inch pan. Refrigerate 1 to 8 hours. For the sauce, combine yogurt, cucumber, minced garlic, and dill weed in a bowl. Cover and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2 to 3 minutes. Cut 2 pita pockets in half and open. Fill with pork. Top with cucumber sauce and garnish with chopped red onions and Roma tomatoes.

Makes 4 servings

Per serving: 493 calories; 30g total fat; 8g saturated fat; 80mg cholesterol; 290mg sodium; 26g total carbohydrates; 2g dietary fiber; 28g protein;

Allergy Warning: Contains MilkContains Wheat

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