This recipe takes about half hour to prepare and cook. It’s a delicious home cooked meal in a jiffy!

INGREDIENTS

* 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

• Mix lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano in a large resealable plastic bag. Put pork in the bag and turn for an even coating. Place it in the refrigerator for 2 hours.
• Mix cucumber, yogart, salt, dill and remaining garlic in a bowl. Put cover and chill until serving.
• Drain the pork off marinade.
• Apply non-stick cooking spray over a grill rack prior to setting the grill for indirect moderate-high heat. Place the tenderloin over direct heat to grill uncovered for about 5 minutes, turning once. Move the tenderloin over to indirect heat, cover and cook for another 15 minutes or just until the meat thermometer reads 160 degrees F. Leave it to stand for about 5 minutes.
• Place tortilla over foil and wrap. Set over the grill for about 3 minutes or until evenly heated.
• Cut the tenderloin into thin strips and layer on tortillas. Add 3 tablespoons of yogurt sauce and a tablespoon of green onions.
• Makes 4 servings.