Greek Pork Pita Pockets Gluten Free

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
8 slices gluten-free bread
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 Greek 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. Lay 4 pieces of your favorite gluten-free bread on your work station. Fill with pork, layer with cucumber sauce, garnish with chopped red onions, and Roma tomatoes. Top with four more slices of gluten-free bread.

Makes 4 servings

Allergy Warning: Contains Milk

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