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Lean Pork Pitas

Ingredients
  Pork tenderloin 8 Ounce
  Dijon mustard 2 Teaspoon
  Olive oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1⁄2 Teaspoon
  Cucumber 1 , peeled and diced
  Non fat sour cream 1 Cup (16 tbs)
  Dried dill 1⁄2 Teaspoon
  Red onion 1 , thinly sliced into rounds
  Green pepper 1 , thinly sliced
  Pita breads 4 , halved
  Shredded spinach 1 Cup (16 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Saute
Dish: 
Sandwich
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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