Recipe - Sizzling Pork Pockets

2 tablespoon Dijon mustard
2 tablespoon Lemon juice
2 tablespoon Chicken broth
2 Garlic cloves, fine chopped
1/8 teaspoon Freshly ground black pepper
12 ounce Boneless pork loin, cut into
thin strips
4 6" pita breads (~ 2 ounce ea)
2 cup Chopped mixed lettuce
One fourth cup 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 1520 minutes. Remove meat with a
slotted spoon, and discard marinade.

Heat a large nonstick skillet or wok over mediumhigh heat. Stirfry
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, One half vegetable, 2 oz. cooked meat.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip