• 1/4 cup olive oil
• 1 Tbs. prepared mustard
• 1/2 cup lemon juice
• 2 cloves garlic, crushed
• 1 tsp. dried oregano
• 1 lb. boneless pork loin, cut crosswise into thin slices, then into 5x1/2 inch strips
• 1 cup plain lowfat yogurt
• 1 cucumber, peeled and chopped
• 1/2 tsp. garlic, crushed
• 1/2 tsp. dill
• 2 pita loaves, halved
• 1 small red onion, peeled and thinly sliced

Combine first 5 ingredients in a bowl. Place pork slices in a shallow dish and pour marinade over. Cover and marinate in refrigerator 1-8 hours. Combine yogurt, cucumber, crushed garlic and dill in another bowl. Cover and refrigerate.

Preheat oven to 450°F. Drain marinade from pork slices and place pork in a single layer in a shallow pan. Roast about 10 minutes, until crisp. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.

Per serving: calories 343, fat 10.8g, 28% calories from fat, cholesterol 75mg, protein 32.1g, carbohydrates 28.7g, fiber 2.1g, sugar 8.7g, sodium 331mg, diet points 7.8.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.8, Fruit: 0.2, Bread: 1.0, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.