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Greek Pork Pockets

Greek Pork Pockets
For a nutritious grab-and-go meal on busy summer days, Diane Hixon relies on these hefty handfuls for her family in Niceville, Florida. “They’re so easy to make,“ she says. “And my kids prefer them to peanut butter and jelly any day!“
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 pork tenderloin (1 pound), sliced
  • 1/2 cup creamy Caesar salad dressing
  • 1 teaspoon canola oil
  • 2 pita breads (6 inches), halved
  • 1/2 cup chopped cucumber
  • 4 slices red onion, separated into rings
  • 1/4 cup cucumber ranch salad dressing

Directions

  • Place the pork in a large resealable plastic bag; add Caesar
  • dressing. Seal bag and turn to coat. In a large nonstick skillet,
  • saute pork in oil for 7-8 minutes or until meat is no longer pink.
  • Fill each pita half with pork, cucumber and onion; drizzle with
  • cucumber dressing. Yield: 4 servings.
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