1 pound boneless pork tenderloin, cut into thin strips
1/4 cup reduced fat Italian dressing
1/2 medium onion, sliced
1 cup sliced bell pepper
1/2 teaspoon garlic powder
2 tablespoons lemon juice
4 8 inch flour tortillas, warmed
In resealable plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid.
Heat a 12 inch nonstick skillet over medium high heat; stir fry pork and onion slices for 5 minutes.
Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat.
Serve in warm tortillas.
