1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 teaspoon dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 teaspoon garlic, crushed
1/2 teaspoon dill weed
2 pitas, halved
1 small red onion, peeled and sliced thin
Cut pork crosswise into thin slices. Slice them into strips 5 x 1/2 inch. Combine oil, mustard, lemon juice, garlic and oregano. Pour over pork slices, cover and refrigerate for 1 to 8 hours. Drain marinade from pork and roast slices in preheated 450F oven. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Divide pork among the four halves. Combine yogurt, cucumber, crushed garlic and dill weed. Use to top the sandwiches, along with the red onion. Serves 4.
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