Lucys Pork and Apple Pitas
- 1 pound Boneless Pork Tenderloin, Trimmed Of Fat And Cut Into 1/4 Inch Slices
- 1/2 whole Medium Cucumber, Chopped
- 3 Tablespoons Nonfat Plain Yogurt
- 1/2 teaspoons Dill Seeds
- 3 whole Whole-wheat Pitas, Cut Crosswise
- 1 whole Apple, Cut Into Thin Slices
- 2 whole Large Lettuce Leaves
- 1 cup Alfalfa Sprouts
- 1 whole Red Onion, Sliced
- Trim the pork of visible fat.
- Cut the meat crosswise into 1/4 inch thick slices.
- Then cut each slice into 1 inch strips.
- Let the pork finish thawing if you cut it slightly frozen.
- In a small bowl, mix together the cucumber, yogurt and dill.
- Chill until pork is ready.
- Lightly spray a medium-sized nonstick skillet and preheat over medium-high heat.
- Place the pork in the skillet and cook for 2-3 minutes, or until completely cooked.
- Line each pita half with yogurt sauce, apple slices and lettuce.
- Fill with pork strips, alfalfa sprouts, and top with onion if desired.
tenderloin, cucumber, yogurt, dill seeds, apple, alfalfa sprouts, red onion
Taken from tastykitchen.com/recipes/main-courses/lucye28099s-pork-and-apple-pitae28099s/ (may not work)