Ingredients:
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 tenderloins
1 cup chopped cucumbers, peeled and seeded
1 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
pita bread ( syrian)
1/2 cup chopped green onions
Directions:
In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
Add the pork loin, seal the bag, and turn to coat.
Refrigerate for at least 2 hours.
In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
Cover and chill till serving time.
Heat oven to 400F.
Place pork in pan lined with foil, or sprayed with non stick spray.
SAVE MARINADE.
Bake for 10 minutes, then brush with remaining marinade.
Bake for 15 minutes more, then check temperature with meat thermometer.
Temp should be 160? (slightly pink).
Bake longer if necessary.
This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.
Servings: 4
Time preparation: 135 min.
Time total: 160 min.