Sizzling pork pockets

Yield: 4 servings

Measure Ingredient
2 tablespoons Dijon mustard
2 tablespoons Lemon juice
2 tablespoons Chicken broth
2 Garlic cloves, fine chopped
⅛ teaspoon Freshly ground black pepper
12 ounces Boneless pork loin, cut into thin strips
4 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.

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