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Trim fat from pork. Partially freeze pork for easier slicing. Thinly slice into bite-size strips. Place pork in a plastic bag set in a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. For sauce, in a small bowl combine yogurt, cucumber, dill and seasoned salt. Cover and chill 6 to 24 hours.
At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a time, over medium-high heat about 3 minutes or until pork is no longer pink. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato.