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Pork Pocket Sandwiches
Courtesy of National Pork Board
Servings: 6
Prep Time: 10 Min.
Cook Time: n/a
What you need:
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+ 1 lb. cooked pork loin roast, cut into thin strips
+ 2 c. leaf lettuce
+ 1 c. alfalfa sprouts
+ 1 medium tomato, seeded and finely chopped
+ 2 oz. Cheddar cheese, grated
+ 3 six inch pita bread rounds
+ 1 Tbsp. vegetable oil
+ 2 Tbsp. red wine vinegar
+ 1 clove garlic, minced
+ 1 tsp. dry mustard
+ 1/4 tsp. salt
+ 1 tsp. dried herbes de Provence
What to do:
1. Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently.
2. Cut pocket bread rounds in half; spoon mixture into pocket bread.
3. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well. Pour dressing over mixture in pocket bread. Serve immediately.

* If desired, sandwich filling can be tossed with dressing, covered and refrigerated for several hours.

* Leftover pork roast can used for these pocket bread sandwiches for next day lunch or a midnight snack.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 270;   Total Fat: 11g;   Saturated Fat: 4g;   Cholesterol: 55mg;   Total Carbs: 20g;   Fiber: 3g;   Protein: 23g;   Sodium: 370mg;