Vegetable And Pork Pita Sandwiches Recipes

PITA PORK SANDWICHES

Steps:

• Cut pork into 3x1/4-inch strips.
• Mix lemon juice, oil, mustard, finely chopped garlic and oregano. Pour over pork strips in glass or plastic bowl.
• Cover and refrigerate at least 1 hour but no longer than 8 hours.
• Mix yogurt, cucumber, crushed garlic and dill. Cover and refrigerate.
• Heat oven to 450.
• Remove pork from marinade; place in single layer in shallow pan. Roast about 10 minutes or until crisp.
• Fill pockets with pork; top with yogurt mixture and onion.

VEGETABLES-AND-DIP PITA POCKET

Steps:

• Toast the pita just until warm and pliable.
• In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
• Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

PORK TENDERLOIN PITA SANDWICHES

Steps:

• Preheat oven to 400 degrees.
• Cut pork tenderloin in half across and rub each piece liberally with fennel spice.
• Brown in a couple of tablespoons of olive oil in a saute pan.
• Put pan in oven for 12-15 minutes until pork is medium rare.
• Remove pork from pan and let sit on a cutting board for 10 minutes to rest.
• Meanwhile saute onion and pepper in olive oil over medium high heat until caramelized but not completely soft.
• Slice tenderloin very thinly.
• To serve put tenderloin, vegetables and pita on a platter along with a bowl of tzatziki.
• Make sandwiches by placing some onion/pepper mix, pork and tzatziki inside warm pita bread.

PEPPERED PORK PITAS

Steps:

• In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

VEGETABLE AND PORK PITA SANDWICHES

Steps:

• Set oven control to broil. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with nonstick cooking spray. Place zucchini, bell peppers and pork in heavy-duty resealable plastic bag. Add dressing and pepper. Seal bag shake bag to coat ingredients. Pour mixture into pan spread evenly. Broil with tops 2 to 3 inches from heat 6 to 8 minutes, stirring once, until pork is no longer pink. Sprinkle with cheese and parsley. Line pita bread halves with lettuce. Spoon pork mixture into pita bread halves.1 serving: Calories 245 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 35mg Sodium 510mg Carbohydrate 42g (Dietary Fiber 7g) Protein 20g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEGGIE PITA SANDWICH

Steps:

• Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
• Add spinach and lettuce leaves (uncut).
• Add remained sliced veggies, oil and vinegar.
• Fold in half and serve.
• NOTE: Do not add salt, as the cheese adds a sense of saltiness.