Greek Pork Wraps Recipe

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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 tortilla (6 inches)
• 1/2 cup chopped green onions

Directions

• 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.
• In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
• Drain and discard marinade. Coat grill rack with cooking spray before starting the grill for indirect medium-hot heat. Grill tenderloin, uncovered, over direct-heated area for 2-3 minutes on each side. Move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes.
• 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. Yield: 4 servings.

Greek Pork Wraps published in Light & Tasty August/September 2001, p39