| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
From hard c, Jill, To post, Sandwiches |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pork Tenderloin; (About 1 Lb.) |
| 1 |
tb |
Olive Oil |
| 2 |
|
Cloves Garlic; Minced |
| 1/4 |
ts |
Ground Black Pepper |
| 1 |
|
Tomato; Coarsely Chopped |
| 1 |
tb |
Sesame Seed |
| 3 |
|
Pita Bread Rounds |
|
|
Leaf Lettuce |
| 1/4 |
c |
Vegetable Oil |
| 2 |
tb |
Soy Sauce |
| 2 |
tb |
White Wine Vinegar |
| 1/2 |
ts |
Dry Mustard |
INSTRUCTIONS
Cut pork in half lengthwise; cut into 1/4-inch strips. In large skillet,
heat oil over medium-high heat. Add pork, garlic, and black pepper;
stir-fry about 4 minutes until meat is no longer pink; drain. Add tomato
and sesame seed; toss to combine. Cut pita pockets in half. Line inside of
each pocket with lettuce. Fill with pork mixture. In small jar, combine
remaining ingredients. Shake until well mixed. Drizzle over pork mixture.
Serve immediately.
NOTES : These sandwiches are a hearty accompaniment to the Hot and Sour
Soup.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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