Cut 1 pound boneless pork loin into thin strips. Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon prepared mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
2.
Pour over pork. Refrigerate 1-8 hours. Stir together 1 c. plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed. Cover and refrigerate.
3.
Remove pork from marinade. Stir-fry in no-stick pan over medium heat for 2-3 minutes. Halve two pita loaves and open to form a pocket.
4.
Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.
