C!96Ǿ7raFh՜0ӵ\kM_U}Vß[$^*x KeK&̡9O~ZoA|E #d&VE)IfdRI#fci]O~Ͼ(mgzlM4֓\VeKۨ!Nl 7)19*4榱D!vQ,$+qt%\C+_ti}$z/-f3,+1{[<HqN^\4iZ-<7tXng:yZ;SVZ8,O>9G N]j_ Hശu [VR\i^`lyu]SRl~}u9goKhxw$4Hn>GL wƣ2wci)?o#f R_ hIZtgS};JJX>8KUV$eGHe7ȧuqi.XW*srchSZQ%6R[MH;O0ci<=Jm4ޏvjF]xSbCGX]mnŗngfxbTߴ!ß BNR s\sn#q 15ȍwgwy[NK4&0,]I*C ?f!RC&r|nf(Eu81y|]%5uhi,K{!ޖ VzQ{]'`Ռ}[oq徯sXYǨݰfYIPԧAkm~_3e<xo]K'Ye~KdYN1qhJ:~C^h.Qqlogcp(WREJ M 1L\,2* %K Ѱ W/}1x lyy[O C,DibxUXQ%NR榦'O/]09fSy`acYb^9f/e_K3S'^cB1cIE}~xk>#+Z;VtcCԚ{ռm>՚+U{4ovIuu 9cE}/SciXM6{tAf]LUȚ+_i6s=I!mef*.a&͊TwBjF;>M&Ilj1kı@,>u Q^ItHP)_7Ǟx>X |Npچ+?0x%MaN*u*uGܭ rGn..wxsC+ie|91ruf7;pҥVs(uVns7)> kvl~#W4gtVViU㉇. V4_TZ֏wkMwFG__!7-w~$<;u>kv56w70wnw}/_ ?g˻k=2p$nwHhr\GhH`K,UĝΕOft{K-VuKAm-ϝ:w,6ljM*n4Hήͣ|a̷ 63HxVī* E6/`5jVnV23֗.$O J.O*x*UiEy]84Qo< xQ}oÿ-'UkclVHmgs V_@.N|R-N`#qM"$gROo Ggmm.w8[Wx;3$Ky敒S9R<.,~?v%XO;=nseIvU`tU4ԓ^1=vR]FS_筗' I4Smjڧkjk

Pork Pocket Sandwiches

1 pound boneless pork loin
1/2 cup olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic minced
1 tsp. dried oregano
1 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dillweed
2 pitas, halved
1 small red onion, peeled and sliced thin

Cut pork crosswise into thin slices. Slice them into strips 5x1/2 inches. 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 450 degree 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 dillweed. Use to top the sandwiches, along with the red onion.

Recipe from Brenda Hyde of Tea Time at Seeds of Knowledge.

Share this page with a friend!
Checkerboard
Tell a Friend About This Site!
Copyright© 1999-2002 Practical Kitchen.com • All rights are reserved.
No portion of this website may be reproduced without written permission.