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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/10/2008 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) Dijon mustard
2 Tablespoon(s) Lemon juice
2 Tablespoon(s) Chicken broth
2 Garlic cloves, fine chopped
1/8 Teaspoon(s) Freshly ground black pepper
12 Ounce(s) Boneless pork loin, cut
4 6" pita breads (~ 2 oz ea)
2 Cup(s) Chopped mixed lettuce
1/4 Cup(s) Creamy Tarragon Dressing |
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