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Mediterranean-style pita sandwiches with
pork, white bean and chopped vegetables and yogurt.
Olympic Village Pitas
- 1 pound pork tenderloin, cut into 12 slices
(3/4-inch each)
2 teaspoons vegetable oil
1 (15-ounce) can Great Northern beans or garbanzo beans, rinsed,
drained
1/2 cup chopped tomato
1/2 cup chopped onion
1/4 cup chopped cucumber
2 large cloves garlic, minced
1/2 cup fat-free Caesar or Italian salad dressing
4 pita breads, warm
4 tablespoons fat-free plain yogurt
Salt and pepper, to taste
- Flatten pork tenderloin slices between
two pieces of plastic wrap gently with a meat mallet or the heel
of your hand; cook in oil in medium skillet over medium to medium-high
heat until no longer pink in the center, about 3 to 4 minutes
on each side. Drain on paper toweling; season to taste with salt
and pepper.
- Mix remaining ingredients, except pita
breads and yogurt. For each pita arrange 3 pork medallions on
half of pita; spoon 1/2 cup ban mixture on other half and top
with one tablespoon yogurt. Fold pitas in half to eat, or eat
open-face with knife and fork.
Makes 4 servings.
Nutrient Information Per serving: Calories
417; Fat 9g; % Calories from Fat 20; Calcium 100mg; Carbohydrate
58g; Folate 176mcg; Sodium 79mg; Protein 26g; Dietary Fiber 7g;
Cholesterol 49mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
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