Greek Pita Pockets

1 lb. boneless pork loin or sirloin, cut into
thin strips
4 tbsp. olive oil
4 tbsp. lemon juice
1 tbsp. prepared mustard
2 cloves garlic, minced
1 tsp. dried oregano
Lettuce, shreaded
Onion, sliced thinly
Greek Salad Dressing (above recipe works well)
Combine the oil, mustard, lemon juice, garlic and oregano. Pour over meat and refrigerate 6 hours or overnight. Remove meat from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes. Halve 2 pita loaves and open for a pocket. Fill with meat. Top with lettuce and onion. Drizzle with dressing. You can also use plain yogurt with some of the dressing mixed into it.

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