Taste of Home
Greek Pork Wraps
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
YIELD: 4 servings.
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
Ingredients
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1/4 cup lemon juice
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2 tablespoons olive oil
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1 tablespoon prepared mustard
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1-3/4 teaspoons minced garlic, divided
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1 teaspoon dried oregano
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1 pork tenderloin (1 pound)
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1 cup chopped peeled cucumber
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1 cup reduced-fat plain yogurt
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1/4 teaspoon salt
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1/4 teaspoon dill weed
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8 flour tortillas (6 inches)
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1/2 cup chopped green onions
Directions
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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.
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2.
In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
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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.
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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.
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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.
Nutrition Facts
2 each: 402 calories, 14g fat (2g saturated fat), 77mg cholesterol, 718mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 milk.
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