Lean Pork Pitas
|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|
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.