Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Dijon mustard |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Chicken broth |
| 2 \N | Garlic cloves, fine chopped |
| ⅛ teaspoon | Freshly ground black pepper |
| 12 ounces | Boneless pork loin, cut into thin strips |
| 4 \N | 6\" pita breads (~ 2 oz ea) |
| 2 cups | Chopped mixed lettuce |
| ¼ cup | Creamy Tarragon Dressing (opt) |
In a medium bowl, combine the mustard, lemon juice, chicken broth, garlic and pepper. Add the pork strips and toss to combine.
Refrigerate and marinate for 15-20 minutes. Remove meat with a slotted spoon, and discard marinade.
Heat a large non-stick skillet or wok over medium-high heat. Stir-fry the pork for 5 minutes or until done. Open pita breads to form a pocket and fill each with an even amount of lettuce and pork strips.
Top with a tablespoon of dressing, if desired.
Nutritional information per serving: 321 calories, 7 grams fat, 561 milligrams sodium, 54 milligrams cholesterol; Pyramid equivalent: 2 breads, ½ vegetable, 2 oz. cooked meat.