Spicy Pork Tenderloin Pitas

Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
2. Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
3. 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.
4. Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
5. 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.
6. 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.
7. Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
8. Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.