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Ingredientes
- 1 lb Boneless pork loin
- 4 Tbsp. Extra virgin olive oil
- 4 Tbsp. Lemon juice
- 1 Tbsp. Prepared mustard
- 2 x Cloves chopped garlic
- 1 tsp Dry oregano
- 1 c. Plain yogurt
- 1 x Peeled, minced cucumber
- 1/2 tsp Crushed garlic
- 1/2 tsp Dill weed
- 2 x Pita loaves
Direcciones
- Cut 1 pound boneless pork loin into thin strips. Combine 4 Tablespoons each extra virgin olive oil and lemon juice, 1 Tablespoons prepared mustard, 2 cloves chopped garlic, and 1 teaspoon dry oregano.
- Pour over pork. Chill 1-8 hours. Stir together 1 C. plain yogurt, 1 peeled, minced cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
- Cover and chill.
- Remove pork/chicken from marinade. Stir-fry in non- stick pan over medium heat for 2-3 min. Halve two pita loaves and open to create a pocket.
- Fill with pork, top with cucumber mix. Garnish with minced red onion.
- (I usually add in shredded lettuce and diced tomato, too)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 174 | 58% |
| Total Fat 19.66g | 25% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 68mg | 23% |
| Sodium 125mg | 5% |
| Potassium 539mg | 15% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.79g | 3% |
| Protein 24.07g | 39% |
