Name: Pork and Pepper Pitas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Ingredients: 3 tablespoons olive oil; 1 pork tenderloin (about 1 pound); 2 tablespoons steak seasoning; 6 mini sweet peppers, cut into strips; 1 large red onion, sliced thick; Pinch kosher salt; Pinch freshly ground black pepper; 1/2 cup red pepper hummus; 2 pita pockets, halved; 1/4 cup crumbled feta; 1 cup green leaf lettuce; 1 lemon, quartered

Directions

Heat the olive oil in a skillet over medium heat. Preheat the oven to 375 degrees F.
Sprinkle the pork tenderloin with the steak seasoning. Add the pork to the skillet and sear all over, about 6 minutes. Transfer to a sheet pan and roast in the oven until the internal temperature reaches 145 degrees F, 10 to 12 minutes. Remove to a board to rest.
Meanwhile, add the peppers and onion to the skillet and season with the salt and pepper. Let cook, undisturbed, for 3 minutes to help char, then toss and continue to cook for an additional 2 to 3 minutes. Remove from the skillet and set aside.
To build a pita, thinly slice the pork tenderloin. Spread 2 tablespoons hummus inside a pita half. Add 2 tablespoons feta and a quarter of each of the lettuce, peppers, onions and sliced pork. Squeeze over one of the lemon quarters. Repeat to make 3 more halves, and enjoy.
To transport, slide the pita, with the built side up, into a resealable plastic bag. Seal and pack as desired.

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