Peppered Pork Pitas Recipes

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PEPPERED PORK PITAS WITH GARLIC SPREAD

Delicious garlicky restaurant-style pork sandwiches can be on your dinner table in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8



Peppered Pork Pitas with Garlic Spread image

Steps:

  • In small bowl, mix mayonnaise, milk and garlic; set aside.
  • In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
  • Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 cloves garlic, finely chopped
1 lb boneless pork loin chops, cut into thin bite-size strips
1 tablespoon olive or vegetable oil
1 teaspoon coarsely ground pepper
1 jar (7.25 oz) roasted red bell peppers, drained, sliced
4 pita fold breads (7 inch)

PEPPERED PORK PITAS

The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Peppered Pork Pitas image

Steps:

  • In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Optional: Garlic mayonnaise and torn leaf lettuce

PEPPERED PORK AND PARMESAN FLATBREAD SANDWICHES

Provided by Amy Thielen

Categories     main-dish

Time 7h50m

Yield 8 large sandwiches

Number Of Ingredients 22



Peppered Pork and Parmesan Flatbread Sandwiches image

Steps:

  • For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
  • Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
  • Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
  • For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
  • Preheat the oven to 375 degrees F.
  • Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
  • Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
  • Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
  • Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
  • Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
  • For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
  • Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
  • Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
  • Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

3/4 teaspoon active dry yeast
Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling
1 1/2 teaspoons salt
3 1/4 cups bread flour
1/2 teaspoon sugar
Fine sea salt
One 3 1/2-pound pork loin roast, fat cap left on
3 tablespoons black peppercorns
5 tablespoons butter
6 cloves garlic, finely grated
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh thyme
2 tablespoons canola oil
1 cup mayonnaise, such as Kraft Homestyle
6 tablespoons extra-virgin olive oil
Pinch of salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, finely grated
Zest and juice of 1 lemon (2 tablespoons juice)
3 ounces Parmesan, shaved thinly
2 cups arugula

PEPPERED PORK PITAS WITH GARLIC SAUCE

Provided by My Food and Family

Categories     Lunch

Time 20m

Number Of Ingredients 8



Peppered Pork Pitas with Garlic Sauce image

Steps:

  • In small bowl, combine salad dressing, milk and garlic; mix well. Set aside. In medium bowl, combine pork, oil and pepper, mix well.
  • Heat large skillet over medium high heat until hot. Add pork; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.
  • Lightly brush insides of pocket bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1/2 cup ranch salad dressing
2 Tbsp milk
1 tsp minced garlic
1 lb boneless pork loin chops, cut into thin strips
1 Tbsp olive oil
1 tsp coarse ground black pepper
1 jar (7.25 oz.) roasted red peppers, drained and sliced
4 (6 inch) pocket pita breads, halved

PEPPER PORK POCKETS

In Lenhartsville, Pennsylvania, Paula Marchesi accompanies these pita pockets with pasta salad and sliced tomatoes, carrots and cucumbers. Tip: "To save time, you can make the garlic sauce up to 2 days in advance and refrigerate it," Paula offers.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 10



Pepper Pork Pockets image

Steps:

  • Sprinkle pork with pepper and salt. In a large skillet, saute pork in oil until juices run clear. Add red peppers; cook and stir until heated through. Remove from the heat. , In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing.

Nutrition Facts : Calories 698 calories, Fat 44g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1165mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

1 pound boneless pork loin chops, cut into thin 2-inch strips
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1/2 cup mayonnaise
2 tablespoons milk
1 teaspoon minced garlic
6 lettuce leaves
3 pita breads (6 inches), halved and warmed

PORK SAUSAGE AND CABBAGE PITAS

I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it.

Provided by HRL

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 35m

Yield 6

Number Of Ingredients 9



Pork Sausage and Cabbage Pitas image

Steps:

  • In wok or skillet, brown pork sausage, drain and set aside.
  • Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
  • Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 31.6 g, Cholesterol 82.8 mg, Fat 49.5 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 18.2 g, Sodium 1479.8 mg, Sugar 2.8 g

1 ½ pounds ground pork sausage
1 medium head cabbage, shredded
1 small onion, chopped
1 tablespoon crushed red pepper
1 tablespoon white sugar
salt to taste
½ cup water
⅓ cup sour cream
1 (8 ounce) package pitas, halved

PEPPERED PORK PITAS WITH GARLIC SPREAD

Make and share this Peppered Pork Pitas With Garlic Spread recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Peppered Pork Pitas With Garlic Spread image

Steps:

  • Mix the mayonnaise, milk and garlic in a small bowl; set aside.
  • Mix pork, 1 tablespoon oil and pepper in medium bowl.
  • Heat a non-stick skillet over medium-high heat.
  • Add 2 teaspoons oil and when warm add onions and red pepper.
  • Cook until onion is translucent and pepper is crisp tender.
  • Add the seasoned pork and cook, stirring occasionally, until meat is lightly browned and no longer pink in center.
  • Heat pita rounds as directed on package.
  • Lightly spread one side of each pita round with garlic mixture.
  • Spoon pork mixture over each; fold and serve.

Nutrition Facts : Calories 482.1, Fat 20, SaturatedFat 4.3, Cholesterol 70.8, Sodium 668.3, Carbohydrate 43.9, Fiber 2.5, Sugar 4.5, Protein 30.8

1/3 cup mayonnaise or 1/3 cup salad dressing
2 tablespoons milk
2 garlic cloves, finely minced
1 medium red pepper, cut in thin strips
1 medium onion, sliced thin and separated into rings
1 lb boneless pork loin chop, cut into thin strips
1 tablespoon olive oil, plus
2 teaspoons olive oil
1 teaspoon fresh coarse ground black pepper
4 pita bread rounds (7 inches in diameter)

PEPPERED PORK PITAS WITH GARLIC SAUCE

Number Of Ingredients 10



Peppered Pork Pitas with Garlic Sauce image

Steps:

  • 1. In small bowl, combine mayonnaise, milk and garlic mix well. Set aside.2. In medium bowl, combine pork, oil and pepper mix well. Heat large skillet over medium-high heat until hot. Add pork mixture cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers heat until warm.3. Lightly brush insides of pita bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.Nutrition Information Per Serving: Serving Size: 2 Sandwiches * Calories: 520 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 6 g 30% * Cholesterol: 80 mg 27% * Sodium: 480 mg 20% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 31 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 1/2 Vegetable, 3 Lean Meat, 3 1/2 Fat or 2 Carbohydrate, 1 1/2 Vegetable, 3 Lean Meat, 3 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

GARLIC SAUCE
1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 garlic cloves, minced
PORK PITAS
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive or vegetable oil
1 teaspoon coarse ground black pepper
1 (7-ounce) jar roasted red bell pepper, drained, sliced
4 (6-inch) pita bread, halved

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