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Recipe by: halthea
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See below ingredients and instructions of the recipe
1 lb Pork loin
4 tb Olive oil
4 tb Lemon duice
1 tb Prepared mustard
2 Cloves garlic, minced
1 ts Dried oregano
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1 c Plain yogurt
1 Chopped, peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
Cut 1 pound boneless pork loin into thin strips. Combine 4
tablespoons each olive oil and lemon juice, 1 tablespoon prepared
mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain
yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and
1/2 teaspoon dill weed. Cover and refrigerate.
Remove pork from marinade. Stir-fry in no-stick pan over medium heat
for 2-3 minutes. Halve two pita loaves and open to form a pocket.
Fill with pork. Top with cucumber mixture. Garnish with chopped red
onion.
SOURCE: BON APPETIT, April '93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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