Grilled pork-and-vegetable pitas

• 3 tbsp. Dijon mustard
• 3 tbsp. red wine vinegar
• 2 tsp. olive oil
• 2 medium garlic cloves, minced
• 1/4 tsp. pepper
• 8 oz. fat-free or low-fat plain yogurt
• 1 lb. pork tenderloin, all visible fat discarded, cut into 3/4-inch cubes
• 14 medium button mushrooms, halved
• 1 medium red bell pepper, cut into 3/4-inch pieces
• 1/2 medium onion, cut into 3/4-inch pieces
• 4 6-inch whole-wheat pita breads, halved crosswise

In a small bowl, stir together the mustard, vinegar, oil, garlic and pepper. Stir 1 tbsp. of this mixture into the container of yogurt; refrigerate. Preheat the grill to medium-high heat. On eight 10-inch metal skewers, alternately thread the pork, mushrooms, bell peppers and onions. Grill the kebabs for two minutes on each side, or until the pork is browned. Brush the mustard mixture without the yogurt on all sides of the kebabs; grill for one to two minutes on each side, or until the pork is no longer pink in the center and the vegetables are tender. To serve, remove the meat and vegetables from a skewer and place in half a pita bread. Top with 2 tbsp. of the refrigerated yogurt sauce. Repeat with the remaining kebabs and yogurt sauce.

Makes 4 servings. Per serving: 402 calories, 9 g total fat (2.5 g saturated, 1.5 g polyunsaturated, 4 g monounsaturated), 76 mg cholesterol, 689 mg sodium, 44 g carbohydrates, 6 g fiber, 8 g sugar, 36 g protein

Recipe adapted with permission from The New American Heart Association Cookbook, copyright © 2001.