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.
Spicy Pork Tenderloin Pitas
Amount Per Serving
Calories 310 Calories from Fat 80
% Daily Value (DV)*
Total Fat 9g
Saturated Fat3 g
Dietary Fiber5 g
* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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