Greek Pork Pockets Recipe

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For a nutritious grab-and-go meal on busy summer days, Diane Hixon relies on these hefty handfuls for her family in Niceville, Florida. “They’re so easy to make,“ she says. “And my kids prefer them to peanut butter and jelly any day!“
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/3 cup creamy Caesar salad dressing
  • 1 pork tenderloin (1 pound), sliced
  • 1 teaspoon canola oil
  • 4 pita pocket halves
  • 1/2 cup chopped cucumber
  • 4 slices red onion, separated into rings
  • 1/4 cup cucumber ranch salad dressing


  1. Place Caesar dressing in a small bowl; add pork and toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 7-8 minutes or until meat is no longer pink.
  2. Fill pitas with pork, cucumber and onion; drizzle with cucumber dressing. Yield: 4 servings.
Originally published as Greek Pork Pockets in Simple & Delicious May/June 2006, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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butterflybirds User ID: 970989 64508
Reviewed Feb. 1, 2012

"I omitted the onion, cucumber, and ranch dressing and used a sauce called Tzatziki--Delicious!

Tzatziki Sauce
Peel and deseed a cucumber
Food process and finely chop cucumber
Use a coffee filter to drain the liquid out of the cucumber
1 to 2 cloves of garlic chopped fine with a pinch of kosher salt. Grind garlic down to a paste
16oz sour cream
½ freshly squeezed lemon
2-teaspoon olive oil
Mix all ingredients together and season with salt to taste"

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