Have warm flour tortillas, sauteed onions
and bell peppers and salsa available for your table.
Pork
Tenderloin Fajitas
- 4 whole pork tenderloins
(about 3 1/2 to 4 1/4 pounds total)
- 12 ounces (1 1/2 cups)
fajita marinade
- Place tenderloins in large
self-sealing bag; pour marinade over. Seal bag and refrigerate
for 2 to 24 hours.
- Heat oven to 450°F
(230°C).
- Remove tenderloins from
marinade (discard remaining marinade), pat dry and place in shallow
roasting pan.
- Roast tenderloins for
20 to 25 minutes, until internal temperature (measured with a
meat thermometer) is 160°F (70°C).
- Remove from oven, slice
enough to serve. (One tenderloin serves 3 to 4.) Wrap and refrigerate
leftovers up to three days.
Serves 4.
Nutrition Facts: Calories
150 calories Protein 24 grams Fat 4 grams Sodium 500 milligrams
Cholesterol 75 milligrams Saturated Fat 1 grams Carbohydrates
1 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
