Spicy Pork Tenderloin Pitas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up. Ingredients:
1 cucumber, peeled and diced |
1/2 teaspoon dill, dried |
1 cup fat free sour cream |
8 ounces pork tenderloin |
2 teaspoons dijon mustard |
1 tablespoon olive oil |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/2 teaspoon oregano, dried |
1 green pepper, thinly sliced |
1 red onion, thinly sliced into rings |
4 pita breads, halved |
1 cup spinach, shredded |
8 cherry tomatoes, halved |
Directions:
1. In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
2. Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
3. 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.
4. Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
5. Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
6. Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
7. Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
8. Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.
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