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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
crisco olive oil	2	tablespoons		-	-	-	-
mustard	1	tablespoon	prepared	0.945	0.1634	0.1001	0.0147
garlic	1 3/4	3/4	minced divided	7.8225	1.7356	0.3339	0.0262
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
pork tenderloin	1			544.0012	0.0	93.6135	16.0027
cucumber	1	cup	chopped peeled	15.6	3.7752	0.6759999999999999	0.1144
plain yogurt	1	cup	low fat	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
dill weed	1/4	teaspoon		0.0199	0.0033	0.0016	0.0005
flour tortilla	8			-	-	-	-
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.