Lean Pork Pitas:

These hot sandwiches are served with a cooling cucumber sauce, giving them a Middle Eastern flavor.

8 ounces pork tenderloin
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano

1 cucumber, peeled and diced
1 cup nonfat sour cream
1/2 teaspoon dried dill
1 red onion, thinly sliced into rounds
1 green pepper, thinly sliced

4 pita breads, halved
1 cup shredded spinach (or shredded lettuce)
8 cherry tomatoes, halved

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.

In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed.

Separate the onions into rings. Place in a 9 inch glass pie plate. Add the peppers. Cover with vented plastic wrap and microwave on high or 3 minutes, or until soft.

Coat a large no-stick frying pan with no-stick pan 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. Top each sandwich half with a tomato and some cucumber sauce.

Prep. time 15 min.
Cooking time 20 min.

The pork will be easier to slice if you freeze it for about 20 minutes first. If you have additional time, you may allow the sliced pieces to marinate in the mustard mixture for up to 8 hours in the refrigerator.

4 servings: Per serving 313 calories. 7.1 g. fat, 53 mg. cholesterol. 343 mg. sodium.