Spicy Pork Tenderloin Pitas Recipes

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

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.

Steps:

• Preheat oven to 400 degrees.
• Cut pork tenderloin in half across and rub each piece liberally with fennel spice.
• Brown in a couple of tablespoons of olive oil in a saute pan.
• Put pan in oven for 12-15 minutes until pork is medium rare.
• Remove pork from pan and let sit on a cutting board for 10 minutes to rest.
• Meanwhile saute onion and pepper in olive oil over medium high heat until caramelized but not completely soft.
• Slice tenderloin very thinly.
• To serve put tenderloin, vegetables and pita on a platter along with a bowl of tzatziki.
• Make sandwiches by placing some onion/pepper mix, pork and tzatziki inside warm pita bread.

Steps:

• In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
• Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
• In a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
• Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
• Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
• Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
• Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
• Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.

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.