Pork Fajitas

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Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

Pork Fajitas
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 110 minutes (50 minutes prep)

  • 1 pepper plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)

  • 1 clove garlic , minced

  • 1/2 cup orange juice

  • 3 tablespoons lime juice

  • 1 tablespoon red-wine vinegar

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 8 ounces pork tenderloin (see Tips), trimmed

  • 1 small green bell pepper , cut into 1-inch-wide strips

  • 1 small red bell pepper , cut into 1-inch-wide strips

  • 1 small red onion , cut into 1/2-inch-thick rounds

  • 2 teaspoons canola oil

  • 4 6-inch or two 10-inch flour tortillas , preferably whole-wheat, warmed (see Tips)

  • 1/4 cup nonfat sour cream

  • 1/4 cup prepared salsa

  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.

  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.

Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.

To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutritional Facts

Serving Size
about 1 1/2 cups filling
36 g
8 g
Saturated Fat
1 g
29 g
77 mg
Dietary Fiber
5 g
889 mg
592 mg
2 servings
about 1 1/2 cups filling each
1 1/2 starch
2 vegetable
3 lean meat
1 fat
Vitamin C
143% daily value
Vitamin A
30% dv
25% dv
21% dv
19% dv

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