Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Dijon mustard -thin strips
2 tb Lemon juice 4 6" pita breads (~ 2 oz ea)
2 tb Chicken broth 2 c Chopped mixed lettuce
2 Garlic cloves, fine chopped 1/4 c Creamy Tarragon Dressing
1/8 ts Freshly ground black pepper -(opt)
12 oz Boneless pork loin, cut into

In a medium bowl, combine the mustard, lemon juice, chicken broth,
garlic and pepper. Add the pork strips and toss to combine.
Refrigerate and marinate for 15-20 minutes. Remove meat with a
slotted spoon, and discard marinade.

Heat a large non-stick skillet or wok over medium-high heat. Stir-fry
the pork for 5 minutes or until done. Open pita breads to form a
pocket and fill each with an even amount of lettuce and pork strips.
Top with a tablespoon of dressing, if desired.

Nutritional information per serving: 321 calories, 7 grams fat, 561
milligrams sodium, 54 milligrams cholesterol; Pyramid equivalent: 2
breads, 1/2 vegetable, 2 oz. cooked meat.

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