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Serves 4
Each serving equals 1/2 cup of fruit or vegetables

• 8 oz pork tenderloin
• 1 Tbsp olive oil
• 1 garlic, clove, minced
• 1 cucumber, peeled and diced
• ½ tsp. dill, dried
• 1 green pepper, thinly sliced
• 1 c spinach, shredded
• 2 tsp Dijon mustard
• 1 Tbsp lemon juice
• ½ tsp. oregano, dried
• 1 cup sour cream, nonfat
• 1 red onion, thinly sliced into rings
• 4 pita breads, halved
• 8 cherry tomatoes, halved

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

Cut the pork across the grain into ½-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 saute for about 3 minutes or until cooked through. Transfer to a plate.

Place peppers and onions in a 9" 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; saute 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.

Nutritional analysis per serving: Calories 307, Fat 7g, Calories from Fat 19%, Cholesterol 38mg, Fiber 3g, Sodium 377mg.

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