Recipe for Greek Pork Pita Pockets 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Boneless pork loin, cut into thin strips
4 tbl Olive oil
4 tbl Lemon juice
1 tbl Prepared mustard
2 x Cloves garlic, minced
1 tsp Dried oregano
1 cup Yogurt
1 x Cucumber, peeled and chopped
1/2 tsp Crushed garlic
1/2 tsp Dill weed
4 x Pita breads, *See note
1 x Red onion, chopped
Instructions:
Instructions: Cut pork into thin strips. Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano. Pour over pork. Refrigerate 1-8 hours.

Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate.

Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes.

Open pita breads to form a pocket. Add a lettuce leaf to each. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

*Note: American pitas are larger. Only two, split in half, are needed.

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