A delightful and healthy pita recipe featuring tender pork and fresh vegetables, perfect for a quick and satisfying meal.
Combine the cucumber, yogurt, dill, and mustard in a bowl. Mix well and refrigerate.
Chill the sauce for at least 10 minutes to enhance the flavors.
Slice the pork tenderloin into thin strips.
Cutting the pork against the grain ensures tenderness.
Mix olive oil, lemon juice, oregano, and minced garlic in a bowl. Add pork strips and toss to coat. Let marinate for 10 minutes.
Marinating longer enhances the flavor.
Heat a frying pan over medium heat and cook the pork strips until browned and cooked through, about 5 minutes.
Avoid overcrowding the pan for even cooking.
Microwave the bell pepper and onion slices in a microwave-safe dish for 3 minutes, then sauté them in the pan for 3 minutes.
Microwaving softens the vegetables, reducing sautéing time.
Warm the pita bread and fill with spinach, pork, vegetables, and cherry tomatoes. Drizzle with cucumber sauce.
Serve immediately for the best taste and texture.
