Greek Pork Wraps

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoons prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup peeled, seeded and chopped cucumber
1 cup non-fat plain yogart
1/4 teaspoon salt
1/4 teaspoon dill weed
8 tortillas (6 inches)
1/2 cup chopped green onions

In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal the bag and turn to coat; refrigerate for 2 hours.
In a bowl, combine the cucumber, yogart, salt, dill and remaining garlic; cover and refrigerate until serving.
Drain and discard marinade. Coat grill rack with non-stick 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 meat thermometer reads 160 degrees. Let stand for 5 minutes.
Meanwhile, wrap tortilla in foil; place on grill for 2-3 minutes or until warmed, turning once. Slice tenderloin into thin strips; place on tortillas. Top each with 3 tablespoons yogart sauce and 1 tablespoon green onions.
Yield: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CORI-ROSE.