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Grilled Pork in Pita with Tzatziki Sauce

At a glance


20 min.


1 hr. 45 min.



Marinate: 1 hr.

Grill: 25 min.

Cost per recipe: $9.18

Something different from the grill... the warm pita bread holds succulent, picante-marinated pork topped with a creamy yogurt sauce.  It's easy to get fired-up about these tasty sandwiches!

What You'll Need

1 1/2 cups Pace® Picante Sauce
1 boneless pork tenderloin  (about 1 1/4 pounds), cut crosswise in thirds
1/2 cup plain nonfat Greek yogurt
1/4 cup diced cucumber
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
5 pita breads  (6-inch), warmed
1 cup shredded lettuce
1 green onion, sliced (about 2 tablespoons)

How to Make It

  • 1

    Pour 1 cup picante sauce into a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

  • 2

    Stir the yogurt, cucumber, lime juice and cilantro in a small bowl. Cover and refrigerate.

  • 3

    Lightly oil the grill rack and heat the grill to medium-high. Remove the pork from the picante sauce and discard the picante sauce. Grill the pork for 25 minutes or until cooked through. Slice the pork into thin strips.

  • 4

    Top each pita bread with about 1 tablespoon remaining picante sauce. Top with the pork, lettuce, green onion and yogurt mixture. Fold the pita breads around the filling.


  • To warm the pita breads, wrap them together in a plain paper towel. Microwave on HIGH for 1 minute or until slightly warm to the touch.
  • For pita pizzas, grill the pita breads until crisp, then top with the picante sauce, pork, lettuce, green onion and yogurt mixture.