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Pork Fajita Pitas

It's a fun blend of Mediterranean and Mexican cuisines.

Nutrition Facts: Calories 277; Fat 6g; Fiber 5g
Yield: Serves 4


  • 2 Tbs. red wine vinegar
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. water
  • 3/8 tsp. salt
  • 3/8 tsp. black pepper
  • 4 small garlic cloves
  • 15 oz. extra lean extra tender pork center loin
  • 4 small Roma tomatoes, blanched/seeded
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1 small jalapeno chile pepper, seeded and minced
  • 1 Tbs. fresh cilantro (optional)
  • 1 Tbs. ketchup
  • 4 small whole wheat pita bread, heated
  • 2 Tbs. fat-free plain yogurt


  1. In small saucepan combine vinegar, Worcestershire sauce, water, 1/4 tsp. salt and 1/4 tsp. pepper
  2. Mash 2 garlic cloves; add to saucepan and cook, stirring occasionally, until mixture is heated through (about 2 minutes)
  3. Pour mixture into a heat resistant bowl (not aluminum)
  4. Add pork, turn to coat
  5. Marinade for 5 minutes at room temperature
  6. In medium bowl combine tomatoes, onion, green pepper, jalapeno pepper, cilantro, ketchup, yogurt, remaining salt and remaining pepper
  7. Mince remaining garlic cloves; add to vegetable mixture and stir to combine
  8. Cover and refrigerate until ready to serve
  9. Remove pork from marinade, reserving marinade
  10. Set pork on rack in broiling pan and broil, turning several times and basting with reserved marinade until pork is browned an thoroughly cooked (8-10 minute)
  11. To serve, transfer pork to work surface and thinly slice
  12. Cut each pita in half crosswise, making 8 halves
  13. Open each half to form a pocket
  14. Fill each half with 1/8 of the meat and 1/8 of the tomato mixture

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