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1 1/4
pounds lean boneless pork
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1/4
cup olive oil or cooking oil
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1/4
cup lemon juice
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2
tablespoons prepared mustard
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2
cloves garlic, minced
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1 1/2
teaspoons dried oregano, crushed
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1
teaspoon dried thyme, crushed
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1
8 ounce carton plain yogurt
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1
small cucumber, peeled and chopped (about 1 cup)
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1
teaspoon dried dillweed
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1/4
teaspoon seasoned salt
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3
pita bread rounds, halved
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Thinly sliced onion (optional)
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Thinly sliced tomato (optional)
1. Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in a plastic bag set into a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally. For sauce, in a small bowl combine yogurt, cucumber, dillweed, and seasoned salt. Cover and chill 6 to 24 hours.
2. At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a time, over medium-high heat about 3 minutes or until pork is no longer pink. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 241,
- Protein (gm) 18,
- Carbohydrate (gm) 15,
- Fat, total (gm) 12,
- Cholesterol (mg) 45,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 286,
- Calcium (DV %) 131,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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