- 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
- 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.
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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