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Recipe by: lia
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See below ingredients and instructions of the recipe
2 tb Dijon mustard
2 tb Lemon juice
2 tb Chicken broth
2 Garlic cloves, fine chopped
1/8 ts Freshly ground black pepper
12 oz Boneless pork loin, cut into
-thin strips
4 6" pita breads (~ 2 oz ea)
2 c Chopped mixed lettuce
1/4 c Creamy Tarragon Dressing
-(opt)
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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