INGREDIENTS

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

DIRECTIONS

* Combine the cucumbers, sour cream and dill in a small bowl; refrigerate until needed.
* Cut the pork across the grain into 1/2-inch cutlets, and then slice each piece into thin strips.
* Combine the mustard, oil, lemon juice, garlic and oregano in a large bowl.
* Add the pork and toss well to coat all the pieces. Let stand for about 10 minutes.
* Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes.
* Add the pork and sauté 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.
* Sauté 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.
* Note: * Working in bunches to avoid overcrowding in the pan.