• 1 lb. boneless pork tenderloin chops, cut into 12 slices
• 2 tsp. vegetable oil
• 1 lb. canned garbanzo beans, or Great Northern beans, rinsed and drained
• 1/2 tomato, chopped
• 1/2 onion, chopped
• 1/4 cucumber, chopped
• 2 large cloves garlic, crushed
• 1/2 cup fat-free Caesar salad dressing, or fat-free Italian salad dressing
• 4 pita pocket breads, warm
• 1/4 cup plain nonfat yogurt

Flatten pork tenderloin slices gently by hand; cook in oil in medium skillet over medium to medium-high heat until no longer pink in the center, about 3-4 minutes on each side. Drain on paper towels; season to taste with salt and pepper.

Mix remaining ingredients, except pita breads and yogurt. For each pita, arrange 3 pork medallions on half of pita; spoon 1/2 cup of mixture on other half and top with one tablespoon yogurt. Fold pitas in half to eat, or eat open-face with knife and fork.

Courtesy American Dry Bean Board.

Per serving: calories 472, fat 9.7g, 19% calories from fat, cholesterol 72mg, protein 36.9g, carbohydrates 57.4g, fiber 8.1g, sugar 5.7g, sodium 738mg, diet points 9.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.5, Fruit: 0.0, Bread: 3.1, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 3.6

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