Olympic Village Pitas

Ingredients

• 1 pound pork tenderloin, cut into 12 slices (3/4″ each)
• 2 teaspoons vegetable oil
• 1 can (15 ounces) Garbanzo beans or Great Northern beans or 1½ cups cooked dry-packaged Garbanzo beans or Great Northern beans, rinsed, drained
• 1/2 cup chopped tomato
• 1/2 cup chopped onion
• 1/4 cup chopped cucumber
• 2 large cloves garlic, minced
• 1/2 cup fat-free Caesar or Italian salad dressing
• 4 pita breads, warm
• 4 tablespoons fat-free plain yogurt
• Salt and pepper, to taste

Directions

1. Flatten pork tenderloin slices between 2 pieces of plastic wrap with a rolling pin or gently pound pork with the flat side of a meat mallet.
2. Cook pork in oil in medium skillet over medium to medium-high heat until no longer pink in the center, about 3 to 4 minutes on each side. Drain on paper toweling and season to taste with salt and pepper.
3. Mix beans, tomato, onion, cucumber, garlic, salad dressing and salt and pepper until well blended.
4. For each pita, arrange 3 pork medallions on half of pita.
5. Spoon 1/2 cup ban mixture on other half and top with one tablespoon yogurt. Fold pitas in half to eat, or eat open-face with knife and fork.
6. Serve immedately.

Recipe provided courtesy of The Bean Education & Awareness Network.