1 lb. boneless pork loin, cut into strips
4 tbsp. herbed olive oil
4 tbsp. lemon juice
1 tsp. Creole mustard
1 tsp. Polander's chopped garlic
1/2 tsp. fresh oregano, chopped
1 c. plain nonfat yogurt
1 tsp. elephant garlic, chopped
1 tsp. dill weed
1/2 c. peeled cucumbers, chopped
Wheat pita bread
Chopped red onion (optional)
Lettuce leaves

In large flat dish, place boneless pork strips. In mixing bowl, combine olive oil, lemon juice, mustard, Polander's garlic and oregano. Mix well. Pour over pork. Refrigerate overnight. In small bowl, combine nonfat yogurt, elephant garlic, dill weed and cucumber. Mix well. Refrigerate. Remove pork from marinade. Stir-fry pork in a non-stick pan over medium heat for 3 to 4 minutes. Cut top off pita bread in a curve. Open bread and place pork slices inside. Top with cucumber sauce, add lettuce leaves and chopped red onion. Use remaining sauce for dipping, if desired.