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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 Ingredients:
1/4 cup lemon juice |
2 tablespoons crisco pure olive oil |
1 tablespoon prepared mustard |
1 3/4 teaspoons minced garlic, divided |
1 teaspoon dried oregano |
1 (1 lb) pork tenderloin |
1 cup chopped peeled cucumber |
1 cup low-fat plain yogurt |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
8 (6 inch) flour tortillas |
1/2 cup chopped green onion |
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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