Recipe for cooking pork fajita pitas

Low-Fat and Low-Calorie Recipes :: Pork Recipes

Pork Fajita Pitas

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

In sm. saucepan Mix together vinegar, Worcestershire sauce, water, 1/4 tsp. salt and 1/4 tsp. pepper.

Mash 2 garlic cloves; add to saucepan and cook, stirring occasionally, until mixture is heated through (about 2 min.).

Pour mixture into a heat resistant bowl (not aluminum); add pork, turn to coat. Marinade for 5 min. at room temperature.

In med. bowl Mix together tomatoes, onion, green bell pepper, jalapeno pepper, cilantro, ketchup, yogurt, remaining salt and remaining pepper. Mince remaining garlic cloves; add to vegetable mixture and stir to Mix together. Cover and refrigerate until ready to serve.

Remove pork from marinade, reservings marinade. Set pork on rack in broiling pan and broil, turning several times and basting with reserved marinade until pork is browned and thoroughly cooked (8-10 min.).

To serve, transfer pork to work surface and thinly slice. Cut each pita in half crosswise, making 8 halves; open each half to form a pocket. Fill each half with 1/8 of the meat and 1/8 of the tomato mixture.

Servings size: 4

Cal.: 277; Fat grams: 5.7; Fiber grams: 5.0

4 1/2 WW points