Monday, December 28, 2009

Day 28, Greek Pork Pita Pockets

Although this takes some prep time, the actual cooking is minimal. I like a good sandwich and this is a good sandwich. It is a healthy but tasteful meal.

Greek Pork Pita Pockets

1 pound boneless pork loin, cut into thin strips
4 tbsp olive oil
4 tbsp lemon juice
1 tbsp prepared mustard, I used brown mustard
2 cloves garlic, minced
1 tsp dried oregano

1 cup plain yogurt
1/2 English cucumber, peeled and chopped
1/2 tsp garlic, crushed
1/2 tsp dill weed

1 package pita bread
1 medium red onion, sliced thinly
1 medium tomato, sliced
1 leaf lettuce per sandwich

Cut pork into thin strips. In a small bowl combine olive oil, lemon juice, mustard, garlic and oregano. Place pork and marinade mixture into a sealable bag; press out air and refrigerate for 1-8 hours, turning bag at least once.
Mix yogurt, cucumber, garlic and dill weed in a sealable container and refrigerate.

Remove pork from marinade and fry for 4-6 minutes over medium heat in a large frying pan.
Warm pita pockets according to package to allow better handling of bread. Halve pita bread to form pockets if they aren't already cut in half. Open pita bread to form pocket; fill with pork. Top with cucumber sauce. Garnish with tomatoes, onions and lettuce as desired.

Serves 4

I like this combination of tastes. Olive oil is healthier than the other oils and since the pork has been marinaded in it, you don't need to add more oil when you cook it. Make sure to add the vegetables to your sandwich for your 5 a day. I used whole grain pitas which makes the bread a healthier choice.

Flavor Rating: Excellent, the lemon makes the other flavors pop.

Ease of Preparation: Easy, as long as you think ahead. It needs to be marinaded and you need to know how to slice things thinly.

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