Greek Pork with Tzatziki (in pita bread)

Submitted by Kelly Smith

2-3 lb boneless pork loin, cubed

¼ cup olive oil

¼ cup apple cider vinegar

2 Tbs lemon juice

1 Tbs Worcestershire sauce

2 cloves garlic, minced

1 Tbs oregano

1 tsp thyme

1 tsp salt

½ tsp pepper

¼ tsp ground cayenne red pepper

1 sliced Onion and 1 sliced Red Pepper (or 1 bag frozen onions/peppers)

Pita Bread

Feta Cheese, crumbled

Tzatziki

Combine cubed pork with marinade ingredients in Ziploc bag. Refrigerate overnight. Drain pork in colander. Sauté in large skillet for 5 minutes; drain any excess liquid. Cook 10 minutes longer, or until pork is cooked through and nicely brown. Add peppers and onions to skillet; cook until tender. Serve pork in pita bread halves with feta cheese and tzatziki.

Tzatziki

1 32-oz container plain yogurt (not nonfat)

2 Tbs olive oil

2 Tbs lemon juice

8 cloves garlic, crushed

1 tsp dill

Dash white pepper

½ large seedless cucumber

salt

Line a colander with cheesecloth and place over a bowl. Strain yogurt in cheesecloth in refrigerator for several hours (or overnight) until very thick. Grate cucumber (unpeeled), sprinkle with salt and drain in colander until most of the liquid is removed. Combine yogurt and cucumber with remaining ingredients. Add additional salt (usually about ½ tsp) to taste. Refrigerate several hours to blend flavors.

Suggest serving with Pita Bread listed in the bread category.