Pork Tenderloin Fajitas Recipe
Pork Tenderloin Fajitas Recipe photo by Taste of Home

Pork Tenderloin Fajitas Recipe

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“This easy recipe offers loads of taste appeal,” promises Rachel Hozey of Pensacola, Florida. Sizzling pork tenderloin and veggies are coated with a zippy cilantro mixture and tucked into tortillas for an enticing meal.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pork tenderloin (1 pound), thinly sliced
  • 1 tablespoon canola oil
  • 1 small onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese and sour cream, optional

Nutritional Facts

1 fajita (calculated without cheese and sour cream) equals 327 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 299 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
  2. Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired. Yield: 4 servings.
Originally published as Pork Tenderloin Fajitas in Light & Tasty June/July 2006, p8

Nutritional Facts

1 fajita (calculated without cheese and sour cream) equals 327 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 299 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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