Lean Pork Pitas Recipe
Ingredients
| Pork tenderloin | 8 Ounce | |
| Dijon Mustard | 2 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/2 Teaspoon | |
| 1 cucumber, peeled and diced | ||
| 1 cup nonfat sour cream | ||
| Dried dill | 1/2 Teaspoon | |
| 1 red onion, thinly sliced into rounds | ||
| Green pepper | 1 To taste, thinly sliced | |
| Pita breads | 4 , halved | |
| Spinach | 1 Cup (16 tbs), shredded | |
| Cherry tomatoes | 8 , halved | |
Directions
Cut the pork across the grain into 1/2" cutlets, then slice each piece into thin strips.
In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano.
Add the pork and toss well to coat all the pieces.
Let stand about 10 minutes.
In a small bowl, combine the cucumbers, sour cream and dill.
Refrigerate until needed.
Separate the onions into rings.
Place in a 9" glass pie plate.
Add the peppers.
Cover with vented plastic wrap and microwave on high for 3 minutes, or until soft.
Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes.
Working in batches to avoid overcrowding the pan, add the pork and saute for about 3 minutes, or until cooked through.
Transfer to a plate.
Add the onions and peppers to the pan; saute for 3 minutes, or until lightly browned.
Line the pita pockets with the spinach.
Add the pork mixture.
serve.
In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano.
Add the pork and toss well to coat all the pieces.
Let stand about 10 minutes.
In a small bowl, combine the cucumbers, sour cream and dill.
Refrigerate until needed.
Separate the onions into rings.
Place in a 9" glass pie plate.
Add the peppers.
Cover with vented plastic wrap and microwave on high for 3 minutes, or until soft.
Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes.
Working in batches to avoid overcrowding the pan, add the pork and saute for about 3 minutes, or until cooked through.
Transfer to a plate.
Add the onions and peppers to the pan; saute for 3 minutes, or until lightly browned.
Line the pita pockets with the spinach.
Add the pork mixture.
serve.
Chef
