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Sizzling Pork Pockets

2 tb Dijon mustard
2 tb Lemon juice
2 tb Chicken broth
2 Garlic cloves, fine chopped
1/8 ts Freshly ground black pepper
12 oz Boneless pork loin, cut into thin strips
4 6" pita breads (~ 2 oz ea)
2 c Chopped mixed lettuce
1/4 c Creamy Tarragon Dressing (opt)

In a medium bowl, combine the mustard, lemon juice, chicken broth, garlic and pepper. Add the pork strips and toss to combine. Refrigerate and marinate for 15-20 minutes. Remove meat with a slotted spoon, and discard marinade.

Heat a large non-stick skillet or wok over medium-high heat. Stir-fry the pork for 5 minutes or until done. Open pita breads to form a pocket and fill each with an even amount of lettuce and pork strips. Top with a tablespoon of dressing, if desired.

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