Ingredients
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1 cucumber, peeled and diced
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1/2 teaspoon dill, dried
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1 cup fat free sour cream
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8 ounces pork tenderloin
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2 teaspoons Dijon mustard
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1/2 teaspoon oregano, dried
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1 green pepper, thinly sliced
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1 red onion, thinly sliced into rings
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1 cup spinach, shredded
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8 cherry tomatoes, halved
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1 garlic clove, minced
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4 pita breads, halved
Instructions
- In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
- Cut the pork across the grain into 1/2-inch 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.
- Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
- 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.
- 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.
- Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
- Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.