| Yield | 6 |
|---|---|
| Recipes | Pitas |
| Yield | 6 |
|---|---|
| Recipes | Pitas |
Make the sauce and marinate the pork a day ahead. To serve this quick meal, stir-fry the flavorful meat, spoon into pita rounds, and top with the cucumber-yogurt sauce.
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 dillweed
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, dillweed, 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 till 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.