- 150 grams Pork tenderloin
- 1 red Bell pepper
- 50 grams Watercress
- 2 tablespoons Vegetable oil
- freshly ground Pepper
- 1 tablespoon Creme fraiche cheese
- 2 Pita breads (each 70 grams, for home baking)
Cut pork crosswise with a sharp knife into thin slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into fine strips.
Rinse watercress and pat dry. Pluck leaves.
Heat oil in a pan. Fry meat over medium-high about 2 minutes. Season with salt and pepper and remove from pan. Place bell pepper strips into heated oil, stir fry about 3 minutes. Add meat and crème fraîche and season with salt and pepper. Bake pita bread according to package directions. Fill pita bread with the pork and bell pepper mixture. Garnish with watercress