Greek Style Pocket Sandwiches

Great using fresh pork, but also tasty when leftover cooked pork is marinated, drained, re-heated and served.

Yield: 4 servings

Ingredients

• 3 tablespoons canola oil
• 1 tablespoon prepared mustard
• 1/2 cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 pound boneless pork loin, well trimmed and cut into strips
• 1 cup low fat yogurt
• 1 cup cucumber, peeled and chopped
• 1/2 clove garlic, crushed
• 1/2 teaspoon dried dill
• 2 whole wheat pita breads, halved
• 1 small red onion, thinly sliced

Instructions

1. In a small bowl, combine canola oil, mustard, lemon juice, garlic and oregano. Pour over pork strips. Cover and refrigerate for 1 to 8 hours.
2. In another bowl, combine yogurt, cucumber, second amount of garlic and dill; cover and refrigerate.
3. Drain marinade from pork strips, removing as much marinade from meat as possible (use a strainer or colander).
4. Heat oven to 450 degrees F (230 degrees C). Place strips in a shallow pan in the oven for 10 to 12 minutes, or until lightly browned.
5. Remove meat from pan with a slotted spoon and place in pita halves. Top each with a generous spoonful of yogurt mixture and some sliced red onion.

Nutrition

Per serving: Calories 320 Total Fat 10g Saturated Fat 3g Cholesterol 75mg Carbohydrates 25g Fiber 3g Protein 30g Sodium 290mg

Attribution

Recipe and photo used with permission from: CanolaInfo