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Greek Pork Wraps

Greek Pork Wraps
If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. —Christine London of Kansas City, Missouri
4 ServingsPrep: 20 min. + marinating Grill: 15 min.

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)
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  • 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. 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.
  • Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes
© Taste of Home 2013

2 of 2

Greek Pork Wraps (continued)

Directions (continued)

  • on each side. Place meat over drip pan and grill, covered, over
  • indirect medium-hot heat for 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.
Nutrition Facts: One serving (2 wraps) equals 402 calories, 14 g fat (2 g saturated fat), 77 mg cholesterol, 718 mg sodium, 34 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 milk.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013