• 4servings
  • 35minutes
  • 402calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup lemon juice

  2. 2 tablespoons olive oil

  3. 1 tablespoon prepared mustard

  4. 1-3/4 teaspoons minced garlic, divided

  5. 1 teaspoon dried oregano

  6. 1 pork tenderloin (1 pound)

  7. 1 cup chopped peeled cucumber

  8. 1 cup reduced-fat plain yogurt

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon dill weed

  11. 8 flour tortilla (6 inches)

  12. 1/2 cup chopped green onions

Instructions Jump to Ingredients ↑

  1. Greek Pork Wraps Recipe photo by Taste of Home 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. 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.

  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 meat thermometer reads 160°. Let stand for 5 minutes.

  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. Yield: 4 servings.


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