Yield: 4 servings
|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.