Greek Pork Pita Pockets

1 lb Pork loin

4 tb Olive oil

4 tb Lemon duice

1 tb Prepared mustard

2 Cloves garlic, minced

1 ts Dried oregano

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- 1 c Plain yogurt

1 Chopped, peeled cucumber

1/2 ts Crushed garlic

1/2 ts Dill weed

Cut 1 pound boneless pork loin into thin strips. Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon prepared mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano. Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed. Cover and refrigerate. Remove pork from marinade. Stir-fry in no-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. SOURCE: BON APPETIT, April '93