Preheat oven to 400 degrees. 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 165 degrees when tested with meat thermoter insterted into the thickest part of roast.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 degrees to 10 degrees during stand time.

Slice pork across grain. Spread horseradish on pita bread halves; stuff with pork, onion, lettuce and bell peppers. Garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 4 Meat, 1 Vegetable.

Nutrition Facts: Calories 440; Calories from fat 17%; Total Fat 9g; Saturated Fat 2g; Protein 46g; Carbohydrates 46g; Cholesterol 121mg; Sodium 628mg; Dietary Fiber 2g.