Spicy Pork Tenderloin Pitas - cooking recipe

Ingredients

1 cucumber, peeled and diced
1/2 teaspoon dill, dried
1 cup fat free sour cream
8 ounces pork tenderloin
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon oregano, dried
1 green pepper, thinly sliced
1 red onion, thinly sliced into rings
4 pita breads, halved
1 cup spinach, shredded
8 cherry tomatoes, halved

Preparation

In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
In a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
Working in bunches to avoid overcrowding in the pan, add the pork and sautA for about 3 minutes or until cooked through. Transfer to a plate.
Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
Add the onions and peppers to the pan; sautA for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.