Greek Pork Wraps

Another from an old issue of Light and Tasty. I love that a serving is two wraps. one serving = 2 wraps = 400 calories

• Ready In: 35 mins
• Serves: 4

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.