Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
549
Calories
47g
Protein
29g
Fat
26g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup olive oil
- 1 tbsp prepared mustard
- ½ cup lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 lb boneless pork loin, cut crosswise into thin slices, then into 5 x ½ inch strips
- 1 cup plain low-fat yogurt
- 1 cucumber, peeled and chopped
- ½ tsp garlic, crushed
- ½ tsp dill
- 2 pita loaves, halved
- 1 small red onion, peeled and thinly sliced
Directions
1
Combine first 5 ingredients in a bowl.
2
Place pork slices in a shallow dish and pour marinade over.
3
Cover and marinate in refrigerator 1-8 hours.
4
Combine yogurt, cucumber, crushed garlic and dill in another bowl.
5
Cover and refrigerate.
6
Preheat oven to 450°F.
7
Drain marinade from pork slices and place pork in a single layer in a shallow pan.
8
Roast about 10 minutes, until crisp.
9
Open each pita half to form a pocket.
10
Distribute pork among each half.
11
Top each sandwich with some chilled yogurt mixture and sliced onions.
Recipe sourced from
fandom