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“Another from an old issue of Light and Tasty. I love that a serving is two wraps. one serving = 2 wraps = 400 calories”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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. 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.
  4. 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.

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