2 pork tenderloins (about 1-1/2 pounds total) 
1/3 cup prepared barbecue sauce 
1/2 cup prepared horseradish 
4 pita bread rounds (2 ounces each) 
1 onion, thinly sliced 
4 romaine lettuce leaves 
1 red bell pepper, cut lengthwise into 1/4-inch-thick slices 
1 green bell pepper, cut lengthwise into 1/4-inch-thick slices 

Preheat oven to 400°F. Place pork tenderloins in roasting pan; brush with barbecue sauce
Bake tenderloins 15 minutes; turn and bake 15 minutes more or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of roast
Transfer roast to cutting board; cover with foil. Let stand 10 to15 minutes before carving
Internal temperature will continue to rise 5°F to 10°F during stand time
Slice pork across grain. Cut each pita in half crosswise; gently open
Spread horseradish onto insides of halves; stuff with pork, onion, lettuce and bell peppers
Garnish, if desired

Food exchange 1 Starch 1 Vegetable 2-1/2 Meat
(1 sandwich (1 filled pita half) with about 3 ounces Barbecued Pork) 
Calories 220 Calories from Fat 20 % Total Fat 5 g Saturated Fat 1 g 
Cholesterol 61 mg Carbohydrate 23 g Fiber 1 g Protein 23 g Sodium 314 mg

Courtesy Diabetic Cooking

Serves 8