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.

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Name: Pork Tenderloin Fajitas
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 pork tenderloin cut into 1/2" x 1/2" x 2" strips (smaller than your pinky); 2/3 cup red ~~amp yellow bell peppers sliced thin; 1/3 cup red onion sliced thin; 2 tablespoons cilantro chopped; 4 flour tortiallas; Three Way Fajita Marinade; 3 tablespoons oil; 3 tablespoons lime juice; 1/4 cup beer or tequilla; 2 cloves garlic; 1 1/2 teaspoons season salt (I used Tony Chachere's); 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons McCormick~quotes Roasted Cumin; 1/2 teaspoon McCormick~quotes Chipolte Chile Powder (sub cayenne if you need to); 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 2 tablespoons cilantro chopped; 1 green onion chopped; 2 tablespoons roasted red bell pepper chopped; Veggie Vinaigrette; 1 tablespoon Three Way Fajita marinade; 1 tablespoon lime juice; 1 tablespoon oil; salt and pepper to taste; Ranchita Sauce; 3/4 cup ranch dressing; 2 tablespoons Three Way Fajita Marinade; Toppings: Cheese

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INGREDIENTS

1 pork tenderloin ; cut into 1/2" x 1/2" x 2" strips (smaller than your pinky)
2/3 cup red ~~amp yellow bell peppers ; sliced thin
1/3 cup red onion ; sliced thin
2 tablespoons cilantro ; chopped
4 flour tortiallas
Three ; Way Fajita Marinade
3 tablespoons oil
3 tablespoons lime juice
1/4 cup beer or tequilla
2 cloves garlic
1 1/2 teaspoons season salt ; (I used Tony Chachere's)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons McCormick~quotes Roasted Cumin
1/2 teaspoon McCormick~quotes Chipolte Chile Powder ; (sub cayenne if you need to)
1/2 teaspoon paprika
1/2 teaspoon chili powder
2 tablespoons cilantro ; chopped
1 green onion ; chopped
2 tablespoons roasted red bell pepper ; chopped
Veggie ; Vinaigrette
1 tablespoon Three Way Fajita marinade
1 tablespoon lime juice
1 tablespoon oil
salt ; and pepper to taste
Ranchita ; Sauce
3/4 cup ranch dressing
2 tablespoons Three Way Fajita Marinade
Toppings: ; Cheese

Servings

INSTRUCTIONS

You will use the base marinade three ways:

1-Three Way Fajita Marinade

2-Veggie Vinaigrette

3-Ranchita Sauce

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!

NOTES

Alert editor

Pork Tenderloin Fajitas

1 pork tenderloin cut into 1/2" x 1/2" x 2" strips (smaller than your pinky)
2/3 cup red ~~amp yellow bell peppers sliced thin
1/3 cup red onion sliced thin
2 tablespoons cilantro chopped
4 flour tortiallas
 Three Way Fajita Marinade
3 tablespoons oil
3 tablespoons lime juice
1/4 cup beer or tequilla
2 cloves garlic
1 1/2 teaspoons season salt (I used Tony Chachere's)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons McCormick~quotes Roasted Cumin
1/2 teaspoon McCormick~quotes Chipolte Chile Powder (sub cayenne if you need to)
1/2 teaspoon paprika
1/2 teaspoon chili powder
2 tablespoons cilantro chopped
1 green onion chopped
2 tablespoons roasted red bell pepper chopped
 Veggie Vinaigrette
1 tablespoon Three Way Fajita marinade
1 tablespoon lime juice
1 tablespoon oil
 salt and pepper to taste
 Ranchita Sauce
3/4 cup ranch dressing
2 tablespoons Three Way Fajita Marinade
 Toppings: Cheese

You will use the base marinade three ways:
1-Three Way Fajita Marinade
2-Veggie Vinaigrette 
3-Ranchita Sauce
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!

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 4 Servings

Calories: 515
Calories from Fat: 388 (75%)

Amt Per Serving		% DV

	Total Fat 43.1g	58 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 15.5g
Cholesterol 74.2mg		23 %
Sodium 1348.3mg		46 %
Potassium 525.7mg		14 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 6.3g
Protein 26.8g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 515

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REVIEWS

bwadsworth

btrietley

11y

akimit

11y

KimWheeler81

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!

11y