Spicy Pork Tenderloin Pitas

• 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

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 sautA 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; sautA 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.

cucumber, dill, sour cream, pork tenderloin, mustard, olive oil, lemon juice, garlic, oregano, green pepper, red onion, pita breads, spinach, tomatoes

Taken from www.food.com/recipe/spicy-pork-tenderloin-pitas-258314 (may not work)