Recipe for Greek Pork (or Chicken) Pita Pockets 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Boneless pork loin
4 tbl Olive oil
4 tbl Lemon juice
1 tbl Prepared mustard
2 x Cloves minced garlic
1 tsp Dried oregano
1 cup Plain yogurt
1 x Peeled, chopped cucumber
1/2 tsp Crushed garlic
1/2 tsp Dill weed
Instructions:
Instructions: Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t. dried oregano.

Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, 1/2 t. crushed garlic and 1/2 t. dill weed.

Cover and chill.

Remove pork/chicken from marinade. Stir-fry in non- 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.

(I usually add shredded lettuce and diced tomato, too)

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