Olympic Village Pitas

By ADW|2017-09-18T10:16:11-04:00Updated: September 18th, 2017|Diabetes Recipes, Meat|0 Comments


  • 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


  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.
Nutritional Info (per serving):
Makes 4 Servings
Calories: 417
Fat: 9g
Calories from Fat: 20%
Calcium: 100mg
Carbohydrate: 58g
Folate: 176mcg
Sodium: 79mg
Protein: 26g
Dietary Fiber: 7g
Cholesterol: 49mg

Recipe provided courtesy of The Bean Education & Awareness Network.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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