Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.
- 1 cucumber, peeled and diced
- 2.46 ml dill, dried
- 236.59 ml fat free sour cream
- 226.79 g pork tenderloin
- 9.85 ml Dijon mustard
- 14.79 ml olive oil
- 14.79 ml lemon juice
- 1 garlic clove, minced
- 2.46 ml oregano, dried
- 1 green pepper, thinly sliced
- 1 red onion, thinly sliced into rings
- 4 pita breads, halved
- 236.59 ml spinach, shredded
- 8 cherry tomatoes, halved
- 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.
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!!
Despite the name, this was not especially spicy. It was, however, delicious, and quickly vacuumed up by the whole family. The cucumber and sour cream sauce was one luscious flavor, the pork was another, and the fresh veggies offered a third note -- all nicely blended in a messy but delightful sandwich. Made for PRMR Jan. 2009.
This was a really tasty dish. I loved the flavor combination. However I did make a few changes. I used almost two whole teaspoons of dill in the dressing and added a good pinch of salt (I don't think it had much flavor to start with) and doubled the amount of Dijon. My pork wasn't spicy at all. It had great flavor, don't get me wrong, I just don't think it was spicy. I also left out the spinach (forgot it to pick it up at the store). Lastly I didn't microwave the peppers and onion. I just threw them in when the pork was almost done. They softened up just fine and I didn't have to dirty another pan. Thank you for sharing. I will definitely be making this again. Perhaps next time though, I will add in some pepper flakes and try the spinach.