Spicy Pork Tenderloin Pitas

1. 1

   In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.

2. 2

   Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.

3. 3

   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.

4. 4

   Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Add the onions and peppers to the pan; sautA for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.

8. 8

   Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.

* Per serving · 4 servings · Values may vary.