Source: Better Homes and Gardens Online
1 1/4 pounds lean boneless pork
1/4 cup olive oil or cooking oil
1/4 cup lemon juice
2 tablespoons prepared mustard
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1 teaspoon dried thyme. crushed
1 (8 ounce) carton plain yogurt
1 small cucumber, peeled and chopped (about 1 cup)
1 teaspoon dried dill weed
1/4 teaspoon salt
3 pita bread rounds, halved
Thinly sliced onion (optional)
Thinly sliced tomato (optional)
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, dill weed, and seasoned salt. Cover and chill 6 to 24 hours.
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.
Nutrition facts per serving: 241 calories, 12 g total fat, 45 mg cholesterol, 286 mg sodium, 15 g carbohydrate, 1 g fiber, 18 g protein, 13% calcium, 10% iron