Source: CanolaInfo Test Kitchen | Category: Entrees

Greek Style Pocket Sandwiches

Great using fresh pork, but also tasty when leftover cooked pork is marinated, drained, re-heated and served.

Greek Style Pocket Sandwiches


  • 3 Tbsp canola oil 45 mL
  • 1 Tbsp prepared mustard 15 mL
  • 1/2 cup lemon juice 125 mL
  • 2 cloves garlic, minced
  • 1 tsp dried oregano 5 mL
  • 1 lb boneless pork loin, well trimmed and cut into strips 500 g
  • 1 cup low fat yogurt  250 mL
  • 1 cup cucumber, peeled and chopped 250 mL
  • 1/2 clove garlic, crushed
  • 1/2 tsp dried dill 2 mL
  • 2 whole wheat pita breads, halved
  • 1 small red onion, thinly sliced


  • 1. In a small bowl, combine canola oil, mustard, lemon juice, garlic and oregano. Pour over pork strips. Cover and refrigerate 1 to 8 hours.
  • 2. In another bowl, combine yogurt, cucumber, second amount of garlic and dill; cover and refrigerate.
  • 3. Drain marinade from pork strips, removing as much marinade from meat as possible (use a strainer or colander). Heat oven to 450 °F (230 °C). Place strips in a shallow pan in the oven for 10 to 12 minutes, or until lightly browned. Remove meat from pan with a slotted spoon and place in pita halves. Top each with a generous spoonful of yogurt mixture and some sliced red onion.


4 servings

serving size

nutritional analysis

Per Serving

Total Fat10 g
Saturated Fat3 g
Cholesterol75 mg
Carbohydrates25 g
Fiber3 g
Protein30 g
Sodium290 mg