Pork Fattoush

Becky Luigart-Stayner; Jan Gautro
This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 314
Caloriesfromfat 25 %
Fat 8.6 g
Satfat 2.1 g
Monofat 4.6 g
Polyfat 1.3 g
Protein 28.9 g
Carbohydrate 30 g
Fiber 3.7 g
Cholesterol 74 mg
Iron 3.4 mg
Sodium 852 mg
Calcium 62 mg

Ingredients

1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
3/4 teaspoon salt, divided
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
2 (7-inch) pitas
3 cups chopped tomato
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
1 (7-ounce) bottle roasted red bell peppers, drained and chopped

Preparation

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.

Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.

While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.

Note:

David Bonom,

September 2004