Pork Fajitas

Courtesy of National Pork Board

Servings: 4

Prep Time: 5 Min.

Cook Time: 25 Min.

Marinate Time: 2 Hr

Serve With: Rice and Beans Side Dish Fresh Papaya Slices Caramel topped Sundaes

What you need:

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+ 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.

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

Wine pairings:

Merlot , Pinot Noir , Shiraz/Syrah