Recipe by LilPinkieJ
Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.
Top Review by Beansy
DH and I loved this recipe!! This made a great meal for us. After the prep work it was easy to assemble. Made homemade pita bread and I was in seventh heaven!! Thanks for sharing this great recipe!!
- 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 See How It's Made
- 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 sautÃ© 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; sautÃ© 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.