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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork loin roast (boneless)
- 4 Tbsp. olive oil
- 1 Tbsp. dijon style mustard
- 1/2 cup lemon juice
- 2 cloves garlic (crushed)
- 1 tsp. oregano
- 1 cup yogurt (plain)
- 1 cucumber (peeled, seeded and chopped)
- 1/2 tsp. garlic pepper seasoning
- 1/2 tsp. dill
- 2 pita loaves (halved)
- 1/2 red onion (small, thinly sliced)
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Directions
- Cut pork crosswise into think slices; then into strips 5x1/2-inch. Place in self-sealing bag. Combine olive oil, mustard, lemon juice, garlic and oregano; pour over pork. Cover and refrigerate 1-8 hours.
- Meanwhile, in small bowl stir together yogurt, cucumber, pepper and dill. Cover and refrigerate.
- Heat oven to 450 degrees F. Drain marinade from pork, discarding marinade. Place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some yogurt dressing and onions.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium240mg10% |
| Potassium720mg21% |
| Protein29g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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