Olympic Villiage
Pitas
- 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
- 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.
- 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.
Nutrient Information Per serving: Calories
417; Fat 9g; % Calories from Fat 20; Calcium 100mg; Carbohydrate
58g; Folate 176mcg; Sodium 79mg; Protein 26g; Dietary Fiber 7g;
Cholesterol 49mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
