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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

1. Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2. Heat oven to 450 degrees F.
3. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan.
4. Roast tenderloins for 20 to 25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F.
5. 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, The Other White Meat.