Greek Pitas
- Number of Servings: 6
Ingredients
*Lucerne Plain Fat Free Yogurt, 8 oz Cucumber (with peel), 1 cup slicesDill weed, fresh, 1 tspSeasoned Salt, .25 tspOlive Oil, .125 cup*Lemon Juice, .25 cup*Grey Poupon Dijon Mustard, 6 tspGarlic, 2 cloves mincedOregano, ground, 1.5 tspThyme, ground, 1 tspBread, pita, whole-wheat, 6 pitaOnions, raw, 2 tbsp chopped1.5 pd pork tenderloin
In a small bowl, combine the yogurt, cucmber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight.
In a large resealable platic bag, combine the oil, lemon juice, mustard, garlic, orgeano and thyme; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight, turning occasionally.
Drain and discar marinade. In a skillet, stir fry pork for about 4 minutes or until no longer pink. Stuff into pita halves; top with cucumber sauce, onion and tomato if desires.
Number of Servings: 6
Recipe submitted by SparkPeople user BEHAPPY0201.
In a large resealable platic bag, combine the oil, lemon juice, mustard, garlic, orgeano and thyme; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight, turning occasionally.
Drain and discar marinade. In a skillet, stir fry pork for about 4 minutes or until no longer pink. Stuff into pita halves; top with cucumber sauce, onion and tomato if desires.
Number of Servings: 6
Recipe submitted by SparkPeople user BEHAPPY0201.
Nutritional Info Amount Per Serving
- Calories: 440.6
- Total Fat: 12.9 g
- Cholesterol: 90.4 mg
- Sodium: 652.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.2 g
- Protein: 40.3 g
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