2 hrs 40 mins
2 hrs 15 mins
This recipe is so simple to make, and tastes so good. A nice change of pace, and the pork with the sauce are so light tasting. Prep time includes marinating time.
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Units: US | Metric
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon prepared mustard
- 1 3/4 teaspoons minced garlic, divided
- 1 teaspoon dried oregano
- 1 lb pork tenderloin
- 1 cup chopped cucumber, peeled and seeded
- 1 cup plain yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- pita bread (syrian)
- 1/2 cup chopped green onion
- 1In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
- 2Add the pork loin, seal the bag, and turn to coat.
- 3Refrigerate for at least 2 hours.
- 4In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
- 5Cover and chill till serving time.
- 6Heat oven to 400°.
- 7Place pork in pan lined with foil, or sprayed with non stick spray.
- 8SAVE MARINADE.
- 9Bake for 10 minutes, then brush with remaining marinade.
- 10Bake for 15 minutes more, then check temperature with meat thermometer.
- 11Temp should be 160° (slightly pink).
- 12Bake longer if necessary.
- 13This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
- 14Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
- 15Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.
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Nutritional Facts for Greek Style Pork Pita Wraps
Serving Size: 1 (241 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 249.4
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 3.5 g
- Cholesterol 81.7 mg
- Sodium 278.1 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.7 g
- Sugars 4.0 g
- Protein 26.2 g