Pork Fajitas
Courtesy of National Pork Board
Serve With:
Rice and Beans Side Dish
Fresh Papaya Slices
Caramel topped Sundaes
Servings: 4
Rice and Beans Side Dish
Fresh Papaya Slices
Caramel topped Sundaes
Prep Time: 5 Min.
Cook Time: 25 Min.
Marinate: 2 Hr
What you need:
* 1 pork tenderloin, or stir-fry strips (about 12 oz.); (serves 3- 4 people)
* 1 pkg. freshly cut fajita vegetable medley
* 2/3 c. jarred fajita marinade (can substitute pkg. dry fajita mix)
* 1 pkg. flour tortilla shells
* optional accompaniments: shredded cheese, sour cream, salsa, guacamole, etc.
* 1 pkg. freshly cut fajita vegetable medley
* 2/3 c. jarred fajita marinade (can substitute pkg. dry fajita mix)
* 1 pkg. flour tortilla shells
* optional accompaniments: shredded cheese, sour cream, salsa, guacamole, etc.
What to do:
1. Place tenderloin and vegetables in large self sealing bag; pour marinade over, (if using a dry seasoning mix - prepare according to directions). Seal bag and refrigerate for 2 to 24 hours.
2. Heat oven to 450ºF. Remove tenderloin and vegetables from marinade (discard remaining marinade); place in shallow roasting pan. Roast tenderloin for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 145º F. Stir vegetables several times during roasting process.
3. Remove from oven and let rest 5 min., slice tenderloin.
4. Warm 8 tortillas; fill each with meat slices and vegetables. Serve fajitas with additional accompaniments.
* Alternative preparation method: slice whole tenderloin into strips after marinating; set vegetables aside. In large skillet or wok, stir fry meat until pork is no longer pink. Add vegetables; stir fry until vegetables are heated through out and vegetables begin to soften. Place mixture in warmed tortilla shells.)
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Heat oven to 450ºF. Remove tenderloin and vegetables from marinade (discard remaining marinade); place in shallow roasting pan. Roast tenderloin for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 145º F. Stir vegetables several times during roasting process.
3. Remove from oven and let rest 5 min., slice tenderloin.
4. Warm 8 tortillas; fill each with meat slices and vegetables. Serve fajitas with additional accompaniments.
* Alternative preparation method: slice whole tenderloin into strips after marinating; set vegetables aside. In large skillet or wok, stir fry meat until pork is no longer pink. Add vegetables; stir fry until vegetables are heated through out and vegetables begin to soften. Place mixture in warmed tortilla shells.)
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Merlot, Pinot Noir, Shiraz/Syrah