Greek Pork (Or Chicken) Pita Pockets

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Cloves minced garlic
1 ts Dried oregano
1 c Plain yogurt
1 Peeled; chopped cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
2 Pita loaves

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.

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