Ready in 4 hours
I've only ever used chicken and beef for fajitas. Tonight I gave pork tenderloin a try and found out that I've been missing out. One of the things I liked about this dish was that I used the marinade in three different ways.
"I only had lemon juice and plain chili on hand, but even with those substitutions, this recipe was delicious. My husband and son both cleaned their plates! "- KimWheeler81
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Top-ranked recipe named "Pork Tenderloin Fajitas"
You will use the base marinade three ways:
1-Three Way Fajita Marinade
The ingredient list is subdivided into each of those categories.
Process all the Three Way Fajita Marinade ingredients in a food processor or blender until all of the solid ingredients are well blended in. Reserve your 3 Tbsp of Three Way Fajita Marinade. Marinade the pork strips in the remaining marinade for 2-4 hours.
Mix the Ranchita Sauce and refrigerate.
Make the vinaigrette by whisking the oil into the other ingredients. Toss veggies in the vinaigrette and chill while the pork is marinating.
To cook fajitas inside, you want a very hot cast iron pan. I preheat mine in a 400f oven for 15 minutes. Then put it on your stove top on high. Many gas range tops have what is called a "power burner", use that one if you have one.
Remove the pork from the marinade, shake off the excess, and place in the pan, trying not to crowd the pieces. Cook for 6-8 minutes. Remove from pan.
Cook the veggie mix for 1-2 minutes until wilted. I like mine with a little texture so pull them out after a minute.
Divide the meat and veggie mixtures between the 4 tortillas. Top each with a few squirts of the ranchita sauce and whatever toppings you like.
The slightly crispy veggies, the tender pork, and bold flavor of the three way marinade made these fajitas excellent.....even if they were cooked inside!
BigOven makes mealtime easy!
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KimWheeler81 2 years agoI only had lemon juice and plain chili on hand, but even with those substitutions, this recipe was delicious. My husband and son both cleaned their plates!