Sizzling Pork Pockets
Yield
4 servingsPrep
50 minCook
10 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
chicken broth
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 12 | ounces |
pork loin
boneless, cut into thin strips |
|
| 4 | each |
pita bread
6 inches each |
* |
| 2 | cups |
lettuce
mixed, chopped |
*
|
| ¼ | cup |
salad dressing, creamy
tarragon, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
chicken broth
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 346.8 | ml/g |
pork loin
boneless, cut into thin strips |
|
| 4 | each |
pita bread
6 inches each |
* |
| 473 | ml |
lettuce
mixed, chopped |
*
|
| 59 | ml |
salad dressing, creamy
tarragon, optional |
* |
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 to 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.
