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Olympic Villiage Pitas




Source of Recipe


The Bean Education & Awareness Network.


List of Ingredients




1 pound pork tenderloin, cut into 12 slices (3/4-inch each)
2 teaspoons vegetable oil
1 can (15 ounces) Garbanzo beans or Great Northern beans or 1 1/2 cups cooked dry-packaged Garbanzo beans or Great Northern 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

Recipe



1. Flatten pork tenderloin slices gently with had; 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.
2. 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.