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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1/4 cup lemon juice |
2 tablespoons olive oil |
1 tablespoon prepared mustard |
1-3/4 teaspoons minced garlic, divided |
1 teaspoon dried oregano |
1 pork tenderloin (1 pound) |
1 cup chopped peeled cucumber |
1 cup reduced-fat plain yogurt |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
8 flour tortilla (6 inches) |
1/2 cup chopped green onions |
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. 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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