Pork Shawarma Pita Pocket

Same as Chicken Shawarma but with the other white meat!

The Mediterranean Diet focuses on lots of fresh vegetables, lean meats, with conscious healthy fats (e.g.  olive oil) instead of merely low fat. http://www.mayoclinic.com/health/mediterranean-diet/CL00011
My kind of diet! I can only eat half a pita and I'm full, so for me, this recipe serves 4. Or as I like to think of it, dinner for 2 then lunch leftovers for 2.

Pork Loin marinade: 2 tbsp olive oil, 1/2 squeezed lemon, 2 tsps curry powder, 2 minced garlic cloves, dash of salt and pepper.
Tzatziki:1 cup plain Greek yogurt, 1 tsp vinegar, 2 tsp dill
Ingredients:  2lb boneless pork loin trimmed of fat, 2 whole wheat pita pockets, hummus, 1/2 diced cucumber, 1 diced tomato, sprouts, feta cheese optional

Directions: Preheat oven to 350. Mix marinade ingredients together and brush over pork loin, let marinade for 30 min, or shake it all up in a ziplock. (For more intense flavor, pierce pork with a knife and push in garlic). Cook pork loin for turning and basting in pan juices for at least 45 min, until it's not pink on the inside). While the pork is cooking, dice up veggies and set aside. Mix together fresh tzatziki ingredients. Toast pita pockets until soft and warm and slightly crispy. Let pork loin sit for 10 minutes, then cut into 1/4 in slices. Layer all the ingredients into a pita pocket, close your eyes, and imagine yourself on a Greek Island. This recipe is great served deconstructed as well: instead of making into a sandwich, slice up pork into thicker slices, drizzle tzatziki on top, veggies and pita bread on the side.