Greek Pork in Pitas

Clock Icon 1 hour 20 minutes + marinating time |
Servings: 6 |
Prep: 1 hour + 2 hours marinating time |
Cook: 20 minutes

Ingredients

Pork
  • 1 + ½ - 1 + ¾ lbs. (0.75 - 0.875 kg) pork sirloin chops, boneless
  • ½ cup (125 mL) canola oil
  • ¼ cup (50 mL) lemon juice
  • 1 Tbsp (15 mL) red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp (15 mL) EACH dried oregano leaves and dried thyme leaves
  • 1 tsp (5 mL) lemon zest
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) ground black pepper
  • 3 Tbsp (45 mL) canola oil, divided
Tzatziki Sauce*
  • ½ English cucumber, grated
  • 1 tsp (5 mL) salt
  • 2 Tbsp (30 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • 1 cup (250 mL) Greek yogurt
  • 1 clove garlic, minced
  • ¼ cup (50 mL) chopped fresh dill
Pitas
  • 6 pitas with pockets, warmed
  • Butter lettuce leaves
  • 2-3 tomatoes, thinly sliced
  • ½ cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 3 Tbsp (45 mL) crumbled feta cheese (optional)

Method

For the pork

  1. With sharp knife, slice chops into short ¼-inch strips; place in large resealable plastic bag.
  2. In 1-cup measuring cup, combine oil, lemon juice, vinegar, garlic, oregano, thyme, lemon zest, salt and pepper.
  3. Pour marinade over strips. Seal bag and marinate for at least 2 hours, turning bag occasionally.
  4. Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
  5. In large, nonstick skillet, heat 1 Tablespoon oil over medium-high heat. Transfer about one-third of the pork strips to hot skillet; stir-fry 4-5 minutes. Transfer to a clean plate. Repeat with remaining pork strips. Do not overcook.

 

For the sauce*

  1. Place grated cucumber in strainer over small bowl.
  2. Sprinkle with salt. Toss to combine. Set aside. Let drain 20 minutes.
  3. Rinse cucumber. Using paper towels, squeeze out excess moisture.
  4. In medium bowl, combine cucumber and remaining ingredients. Mix well.
  5. Refrigerate to blend flavours.

For the pitas

  1. Trim a 1 + ½-inch opening from the top of a warmed pita. Carefully open up the pita to make a pocket. Flip the trimmed piece over and tuck it into the bottom of the pita pocket to reinforce the base.
  2. Spread a dollop or two of tzatziki sauce inside the pita.
  3. Stuff each pita pocket with lettuce, tomatoes, cucumbers, onion and pork strips.
  4. Sprinkle with feta cheese, if desired.
  5. Serve immediately.

Tips

*Store-bought Tzatziki Sauce may be substituted.

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