1. Preheat oven to 400°F. Place pork tenderloins in roasting pan; brush with barbecue sauce.
2. 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.
3. 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.
Calories: 220 calories, Carbohydrates: 23 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 314 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 2 1/2 Meat.