1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 teaspoon oregano, dried
1 cup plain yogurt
1 cucumber, peeled and chopped
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 pita loaves, halved
1 small red onion, peeled and thinly sliced

Cut pork crosswise into thin slices.  Then slice into strips 5 1/2 inch.  Combine olive oil, mustard, lemon juice, garlic and oregano.  Pour over pork slices. Cover and refrigerate for 1 to 8 hours.  Meanwhile, in small bow stir together yogurt, cucumber, garlic and dill.  Cover and refrigerate.

Preheat oven to 450°F.  Drain marinade from pork slices and 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 chilled yogurt mixture and cliced onions.
Servings:  4
Preparation Time:  15 minutes
Cooking Time:  10 minutes

Nutrition per Serving:
Calories:  303
Sodium:  295 mg
Protein:  32 gm
Cholesterol:  69 mg
fat:  8 gm

Source:  National Pork Producers Council