Total Time: 30 minutes
- 1 pound tenderized pork loin slices
- 4 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1/2 cup lemon juice
- 2 clove garlic, chopped
- 1 tsp oregano
- 1 cup plain yogurt
- 1 cucumber, peeled, seeded and chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp fresh dill
- 1/2 red onion, thinly sliced
- 2 pita loaves, cut in half
Our Fareway Meat Experts have cut down your cooking time by running lean pork loin slices through the meat tenderizer, giving you thin, lean, flavorful chops that can be cooked inside or out!
Cut loin slices into thin strips.
Place in a resealable bag with olive oil, mustard, lemon juice, garlic and oregano. Refrigerate for at least one hour, up to eight hours.
In a small bowl, stir together yogurt, cucumber, garlic, pepper, and dill. Cover and refrigerate.
Preheat oven to 450°F.
Remove pork from marinade; discard remaining marinade. place pork in a single layer in a shallow pan and roast for about 10 minutes, or until browned and internal temperature reaches 145°F.
Open each pita and distribute pork among four pita pocket halves.
Top with yogurt sauce and red onions.
430 calories; 23 g fat; 5 g saturated fat; 60 mg cholesterol; 360 mg sodium; 29 g carbohydrate; 3 g fiber; 28 g protein