1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices

Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.

Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hours.

Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and dill. Cover and refrigerate.

If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes.

If using the George Foreman grill (or similar), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for six minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to warm.

Open each pita to form a pocket. Distribute pork among each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices.

Yield: 4 servings