Categories: flatbread, mediterranean
Ingredients
- *1 red pepper
- *2/3 cup + 1/3 cup cilantro (coarsely chopped)
- *1 pork tenderloin (about 1 lb)
- *3/4 cup fresh pre-diced red onions, divided
- *1/4 cup + 1 tablespoon canola oil
- *2 tablespoons paprika
- *1 1/2 teaspoons ground cumin
- *1 tablespoon minced garlic
- *1 tablespoon tomato paste
- *1 tablespoon water
- *pinch crushed red pepper (optional)
- *2 naan or flat breads (regular or garlic flavored)
- *cooking spray
- *1/2 teaspoon kosher salt
- *1/2 teaspoon pepper
- *6 oz fat-free light Key lime yogurt
Directions
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CUT one-half of red pepper into bite size pieces (2/3 cup). Chop cilantro. Cut pork lengthwise, turn and slice evenly into thin strips.
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PLACE red peppers, 2/3 cup cilantro, 1/2 cup onions, 1/4 cup oil, paprika, cumin, garlic, tomato paste, water and crushed red pepper into blender; blend until smooth.
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PREHEAT large saute pan on medium-high 2-3 minutes. Coat bread with cooking spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining bread. (Or heat bread following package instructions.)
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PREHEAT large saute pan on medium-high 2-3 minutes. Season pork with salt and pepper then place in pan with 1 tablespoon canola oil; cook and stir 3-4 minutes or until thoroughly cooked.
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REDUCE heat to low and add sauce; cook 1-2 minutes or until warmed. Top each flat bread with pork mixture. Stir 1/4 cup onions into yogurt; spoon lightly over top of pork. Sprinkle with 1/3 cup cilantro. Cut into wedges or quarters and serve.