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Sizzling Pork Pockets

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Submitted by strudel

YIELD

4 servings

PREP

50 min

COOK

10 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML CHICKEN BROTH
2 2
EACH EACH GARLIC CLOVES
finely chopped
0.6
TEASPOON ML BLACK PEPPER
freshly ground
12 346.8
OUNCES ML/G PORK LOIN
boneless, cut into thin strips
4 4
EACH EACH PITA BREAD
6 inches each *
2 473
CUPS ML LETTUCE
mixed, chopped *
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 234 53% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 152mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 48g
Vitamin A 0% Vitamin C 9%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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