If you like gyros, you’ll love these strips of grilled pork wrapped in tortillas. It’s a popular dish, especially in the summer, at my home.
—CHRISTINE LONDON KANSAS CITY, MO
PREP: 20 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
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 tortillas (6 inches)
1/2 cup chopped green onions
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 the remaining garlic; cover and refrigerate until serving.
3. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare the grill for indirect heat using a drip pan.
4. Grill pork tenderloin, uncovered, over direct medium-high heat for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium heat for 10-15 minutes longer or until a 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.