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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Greek Pork Wraps Recipe

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This recipe for Greek Pork Wraps is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup lemon juice
2 tbsp olive oil
1 tbsp prepared mustard
1¾ tsp minced garlic, divided
1 tsp dried oregano
1 pork tenderloin (1 lb)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
¼ tsp salt
¼ tsp dill weed
8 flour tortillas
½ cup chopped green onions
Directions:
Directions:
In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1¼ teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.

In a bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill for indirect medium-hot heat. Grill tenderloin, uncovered, over direct-heated area for 5 minutes, turning once. Move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer read 160ºF. Let stand for 5 minutes.

Meanwhile, wrap tortillas in foil; place on grill for 2-3 minutes or until warmed, turning once. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Personal Notes:
Personal Notes:
Makes 4 servings.

 

 

 

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