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.

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.

Mix beans, tomato, onion, cucumber, garlic, salad dressing and salt and pepper until well blended.

For each pita, arrange 3 pork medallions on half of pita.

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.

Serve immediately.