Greek Style Pocket Sandwiches

1 lb boneless pork, trimmed and cut into strips
¼ cup canola oil
1 tbsp prepared mustard
3 tbsp Schneider's Herb & Garlic seasoning
½ cup lemon juice
1 cup cucumber, peeled and chopped
1 tsp oregano
1 tsp Schneider's Dill Pickle seasoning
1 cup plain yogurt
1 small red onion, thinly sliced
2 pita breads, halves

Combine canola oil, mustard, lemon juice, 2 tbsp Schneider's Herb & Garlic seasoning and oregano. Pour over pork strips. Cover and refrigerate one to eight hours. Combine yogurt, cucumber, 1 tbsp Schneider's Herb & Garlic seasoning, Schneider's Dill Pickle seasoning; cover and refrigerate. Drain marinade from pork strips. Heat oven to 450°F. Place strips in a shallow pan in the oven for 10 - 12 minutes, or until lightly browned. Remove meat from pan with slotted spoon and distribute pork among pita halves. Top with generous spoonful of the yogurt mixture and sliced red onion.