| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish | 4 | Servings | |
INGREDIENTS
| 2 | tb | Dijon mustard |
| 2 | tb | Lemon juice |
| 2 | tb | Chicken broth |
| 2 | Garlic cloves, fine chopped | |
| 1/8 | ts | Freshly ground black pepper |
| 12 | oz | Boneless pork loin, cut into thin strips |
| 4 | 6" pita breads (~ 2 oz ea) | |
| 2 | c | Chopped mixed lettuce |
| 1/4 | c | Creamy Tarragon Dressing (opt) |
INSTRUCTIONS
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, 1/2 vegetable, 2 oz. cooked meat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“When I grow up, I want to be like Jesus.”