Grilled pineapple gives these fajitas a different, fun twist people will love. If you have time, allow the pork to marinate for up to an hour.
- 1 can (8 ounces) sliced pineapple
- 1 envelope fajita seasoning mix
- 1 pork tenderloin (1 pound)
- 1 medium sweet red pepper, sliced
- 1 medium onion, sliced
- 4 flour tortillas (8 inches), warmed
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 medium ripe avocado, peeled and sliced
- Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
- Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.
- Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.
- Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides. Yield: 4 servings.
Originally published as Pork Tenderloin Fajitas in Simple & Delicious July/August 2008, p8
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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