Olympic Village Pitas

Makes 4 servings.


1 pound pork tenderloin, cut into 12 slices (¾-inch 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
½ cup chopped tomato
½ cup chopped onion
¼ cup chopped cucumber
2 large cloves garlic, minced
½ 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 gently with had; cook 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; season to taste with salt and pepper.
2. Mix remaining ingredients, except pita breads and yogurt. For each pita arrange 3 pork medallions on half of pita; spoon ½ 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.

Nutritional Info (per serving):

Calories 417
Fat 9g
20% Calories from Fat
Calcium 100mg
Carbohydrate 58g
Folate 176mcg
Sodium 79mg
Protein 26g
Dietary Fiber 7g
Cholesterol 49mg

Additional comments:

Recipe provided courtesy of The Bean Education & Awareness Network.

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

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