Homemade Pita Recipes: Pork With Olives and Chive Mustard

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Sliding the baked pitas into a paper bag keeps them soft while they cool.

<em>Serves 6</em>
<p>The combination of olives, baby greens, and tender pork makes an ­elegant sandwich.</p>
<p>• 1 to 1 1/4 pounds pork tenderloin<br />
• 1 tablespoon olive oil<br />
• 1/3 cup Dijon-style mustard<br />
• 1/3 cup chopped fresh chives or garlic chives<br />
• 6 pitas<br />
• 3 cups mixed baby greens<br />
• 1/2 cup black olives, coarsely chopped<br />
• 1/4 cup green olives, coarsely chopped</p>
<p>1. Coat the tenderloin with the oil. Grill it for 30 minutes, or until it’s no longer pink in the center. While the tenderloin cooks, combine the mustard and chives in a small bowl. Line the pita pockets with the baby greens.</p>
<p>2. Cut the pork into medallions and spread each with mustard. Divide the medallions and olives among the six pitas, fill the pockets, and serve.</p>
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<em>Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.</em>
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<strong>Homemade Pita Recipes</strong>

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