Acropolis Pork Sandwich

2 lb Pork loin, cut into thin strips.
1/2 cup Olive oil
1/2 cup Lemon juice
2 tbsp Prepared mustard
4 Cloves Garlic, minced
2 tsp Dried oregano
To Taste Salt
To Taste Pepper

sauce
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2 cup yogurt (Greek or Middle Eastern)
1 med cucumber, peeled + chopped + squeezed (to remove water)
1 tsp garlic, crushed
1 tbsp Dill (fresh)
2 tsp Olive Oil, Extra Virgin
To Taste Salt

Combine olive oil,lemon juice, prepared mustard, garlic, and dried oregano. Pour over Pork. Refrigerate 8 hours.

Stir together yogurt, olive oil, cucumber, garlic and dill. Cover and refrigerate. If you don't have access to greek or middle eastern yogurt (try Trader Joes or Whole Foods), take plain yogurt and place in a strainer lined with a coffee filter or cheese cloth. Top with a coffee filter (or cheese cloth) and place a plate on top of yogurt for weight. Strain over night.

Remove Pork from marinade. Grill over medium heat for 2-3 minutes while warming pita bread.

Place pork on top of pita. Top with cucumber mixture. Garnish with chopped red onion and diced tomato. Roll pita into a psuedo wrap.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">sauce
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2 cup yogurt (Greek or Middle Eastern)
1 med cucumber, peeled + chopped + squeezed (to remove water)
1 tsp garlic, crushed
1 tbsp Dill (fresh)
2 tsp Olive Oil, Extra Virgin
To Taste Salt </div></BLOCKQUOTE>


Is this a tzadziki recipe, or something very similar but altered?

I am wondering because I use a lot more garlic, then tame the aftertaste by adding a tbsp or 2 of white vinegar. It seems, to a point, the more vinegar one adds, the cleaner the finish. Always looking to make a better tzadziki though.

Home yogurt making for the sauce is easy enough too.

Yiasou pedthia! I like to strain the yogurt in a cheesecloth so that it is not that runny. But I make it the same basic way.