Greek Pork Wraps

• 14 cup lemon juice
• 2 tablespoons crisco pure olive oil
• 1 tablespoon prepared mustard
• 1 34 teaspoons minced garlic, divided
• 1 teaspoon dried oregano
• 1 (1 lb) pork tenderloin
• 1 cup chopped peeled cucumber
• 1 cup low-fat plain yogurt
• 14 teaspoon salt
• 14 teaspoon dill weed
• 8 (6 inch) flour tortillas
• 12 cup chopped green onion

1. In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork.
2. Seal bag and turn to coat; refrigerate for 2 hours.
3. In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
4. Drain and discard marinade.
5. Coat grill rack with cooking spray before starting the grill for indirect medium-hot heat.
6. Grill tenderloin, uncovered, over direct-heated area for 2-3 minutes on each side.
7. Move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer reads 160.
8. Let stand for 5 minutes.
9. Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed.
10. Slice tenderloin into strips; place on tortillas.
11. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.

lemon juice, olive oil, mustard, garlic, oregano, pork tenderloin, cucumber, lowfat plain yogurt, salt, dill weed, flour tortillas, green onion

Taken from www.food.com/recipe/greek-pork-wraps-349122 (may not work)