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Description
This recipe is courtesy of Cristen Clark
Ingredients
US|METRIC
6 SERVINGS
- 2 lb. boneless center cut pork loin (cut into strips, 1/2” x 4”)
- 2 tsp. Greek seasoning
- 1 tsp. seasoned salt
- 1/2 cup Greek vinaigrette
- 1 large yellow onion (cut into eighths)
- 16 oz. sour cream
- 1 cucumber (large, grated, drained and squeezed of juices)
- 3 cloves garlic (minced)
- 2 Tbsp. chopped fresh dill (or 1 tablespoon dried dill weed)
- 1 tsp. sea salt
- 6 pita rounds
- 1 cucumber (large, sliced)
- 2 tomatoes (large, sliced, or 2 cups cherry tomatoes, halved)
- 1 cup feta cheese
- 3 cups romaine lettuce (chopped and rinsed)
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Directions
- For the meat and sautéed onions: Combine pork loin strips, Greek seasoning, seasoned salt and Greek vinaigrette into a gallon sized zip top bag. Mix around to incorporate. Refrigerate for 30 minutes. Meanwhile prepare cucumber dill sauce.
- When ready to serve, remove marinated pork loin strips from refrigerator. Remove pork strips and discard excess marinade. Preheat cook top to medium high heat. Cook pork alongside yellow onion sections until pork registers 145 degrees F when inserted into the thickest part of the meat. Cook onions until softened and browned. Remove to a plate for assembly.
- For the cucumber dill sauce: Combine all ingredients in a mixing bowl, stir well to combine. Refrigerate until serving.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol60mg20% |
Sodium910mg38% |
Potassium500mg14% |
Protein10g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber3g12% |
Sugars9g |
Vitamin A60% |
Vitamin C30% |
Calcium25% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 4 years ago
Great recipe! Have made it several times. Family favorite.