Something different from the grill... the warm pita bread holds succulent, picante-marinated pork topped with a creamy yogurt sauce. It's easy to get fired-up about these tasty sandwiches!
cost per recipe: $9.11
The price is determined by the national average.
cups Pace® Picante Sauce
boneless pork tenderloin (about 1 1/4 pounds), cut crosswise in thirds
cup plain nonfat Greek yogurt
cup diced cucumber
tablespoon lime juice
tablespoons chopped fresh cilantro
pita bread (6-inch), warmed
cup shredded lettuce
green onion, sliced (about 2 tablespoons)
Pour 1 cup picante sauce into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.
Stir the yogurt, cucumber, lime juice and cilantro in a small bowl. Cover and refrigerate.
Lightly oil the grill rack and heat the grill to medium-high. Remove the pork from the picante sauce and discard the picante sauce. Grill the pork for 25 minutes or until cooked through. Slice the pork into thin strips.
Top each pita bread with about 1 tablespoon remaining picante sauce. Top with the pork, lettuce, green onion and yogurt mixture. Fold the pita breads around the filling.