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Greek Pork Pita Pockets

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Minced garlic cloves
1 ts Dried oregano
1 c Plain yogurt
1 Chopped peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
4 Pita pockets


Cut pork loin into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt, cucumber, garlic and dill weed. Cover and refrigerate. Remove pork 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.


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