Build-Your-Own Pork Pita Bowls with Mild Tzatziki

Wash 0.5 medium English cucumber and grate it using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much excess moisture as possible.

In a medium bowl, combine the squeezed cucumber, 1 cup of plain Greek yogurt, 1 tbsp of freshly squeezed lemon juice, 1 small finely minced garlic clove, 0.5 tsp of dried dill, and 0.25 tsp of salt. Stir until smooth and well blended, then cover and refrigerate until serving to let the mild flavors meld.

Wash 1 head of romaine lettuce, dry it thoroughly, and chop it into bite-sized pieces. Wash 1 cup of cherry tomatoes and slice them in half. Place the chopped lettuce, halved tomatoes, and 0.5 cup of crumbled mild feta cheese into separate small bowls for the assembly bar.

Cut the 1.25 lb of leftover roasted pork loin from Day 1 into bite-sized strips or thin slices.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sliced leftover pork loin and sauté for 4 to 5 minutes, tossing occasionally, until the pork is thoroughly warmed through and slightly crisped on the edges. Season with a pinch of salt if desired.

Wrap 3 pita pockets in a damp paper towel and microwave for 20 to 30 seconds until warm and pliable, then cut them into halves or quarters.

Set out the warm sautéed pork, warmed pita pieces, mild tzatziki sauce, chopped romaine lettuce, sliced cherry tomatoes, and crumbled feta cheese. Allow family members to build their own custom pita pockets or bowls to their liking.