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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.91 Kcal (1863 kJ) | ||
| Calories from fat | 136.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 23% | |
|---|---|---|---|
| Cholesterol | 77.37mg | 26% | |
| Sodium | 599.24mg | 25% | |
| Potassium | 767.93mg | 16% | |
| Total Carbs | 43.16g | 14% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 33.3g | 67% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 3.3mg | 19% | |
| Calcium | 161.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 144.17 Kcal (604 kJ) | ||
| Calories from fat | 44.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 23% | |
|---|---|---|---|
| Cholesterol | 25.07mg | 26% | |
| Sodium | 194.17mg | 25% | |
| Potassium | 248.83mg | 16% | |
| Total Carbs | 13.98g | 14% | |
| Sugars | 1.81g | 22% | |
| Dietary Fiber | 0.87g | 11% | |
| Protein | 10.79g | 67% | |
| Vitamin C | 3mg | 15% | |
| Iron | 1.1mg | 19% | |
| Calcium | 52.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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