Greek Pork Wraps

Name: Greek Pork Wraps
Ingredients: 1/4 cup lemon juice; 2 tablespoons olive oil; 1 tablespoon prepared mustard; 1-3/4 teaspoons minced garlic, divided; 1 teaspoon dried oregano; 1 pork tenderloin (1 pound); 1 cup chopped peeled cucumber; 1 cup reduced-fat plain yogurt; 1/4 teaspoon salt; 1/4 teaspoon dill weed; 8 flour tortillas (6 inches); 1/2 cup chopped green onions

12 ingredients

5 steps

Ingredients

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
8 flour tortillas (6 inches)
1/2 cup chopped green onions

Directions

1

In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.
2

In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
3

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
4

Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes.
5

Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.