| 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
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