This "segment" will be called "Hey Good Lookin', Whatcha Got Cookin'?". My Dad used to frequently sing that particular Hank Williams song - having it stuck in my head so often as a kid, it pops into my head a lot even now, but now instead of annoying me it makes me think of my Dad and smile. Anyway, good story!
Today's post is brought to you by my sister, who has asked me for this recipe a few times and I repeatedly forgot to send it to her. So here you go sis and all my girlies too!
Souvlakis
yield: 8 servings
2 lbs boneless pork loin
8 Tbsp olive oil
8 Tbsp lemon juice
2 Tbsp mustard
4 tsp minced garlic
2 tsp dried oregano
1 c sour cream / plain yogurt
1 peeled, chopped cucumber
1 tomato, thinly sliced
1 red onion, finely diced
1/2 tsp crushed garlic
1/2 tsp dill weed
pita pockets
1) Cut pork loin into thin strips; place in a large Ziploc bag. Combine olive oil, lemon juice, mustard, garlic, and oregano.
2) Pour over pork. Refrigerate 1-8 hours. Stir together sour cream/yogurt, half of cucumber, garlic, and dill weed. Cover and refrigerate.
3) Remove pork from marinade. Stir-fry in small batches in a non-stick pan over medium heat for 2-3 minutes.
4) Fill pita pockets with pork, remaining cucumber, and tomato. Top with sour cream/yogurt mixture. Sprinkle some red onion on top.
Ta da! Greek-style pork sandwiches! This is one recipe that I prefer to marinade for as long as possible. Once you remember to marinade, prep is easy and even my kids love it!
"Hey, hey good lookin'!"
Today's post is brought to you by my sister, who has asked me for this recipe a few times and I repeatedly forgot to send it to her. So here you go sis and all my girlies too!
Souvlakis
yield: 8 servings
2 lbs boneless pork loin
8 Tbsp olive oil
8 Tbsp lemon juice
2 Tbsp mustard
4 tsp minced garlic
2 tsp dried oregano
1 c sour cream / plain yogurt
1 peeled, chopped cucumber
1 tomato, thinly sliced
1 red onion, finely diced
1/2 tsp crushed garlic
1/2 tsp dill weed
pita pockets
1) Cut pork loin into thin strips; place in a large Ziploc bag. Combine olive oil, lemon juice, mustard, garlic, and oregano.
2) Pour over pork. Refrigerate 1-8 hours. Stir together sour cream/yogurt, half of cucumber, garlic, and dill weed. Cover and refrigerate.
3) Remove pork from marinade. Stir-fry in small batches in a non-stick pan over medium heat for 2-3 minutes.
4) Fill pita pockets with pork, remaining cucumber, and tomato. Top with sour cream/yogurt mixture. Sprinkle some red onion on top.
Ta da! Greek-style pork sandwiches! This is one recipe that I prefer to marinade for as long as possible. Once you remember to marinade, prep is easy and even my kids love it!
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