Sizzling Pork Tenderloin Fajitas

Skip the beef and chicken for a night and try these Pork Tenderloin Fajitas. Juicy, meaty bits of pork with sizzling peppers and onions atop a soft, warm tortilla. A restaurant-quality meal at home.

Fajitas vs Tacos? I honestly didn’t know what the difference was until 30 seconds ago when I looked it up.

From restaurant-eating-experience, I did know that Fajitas are served as meat, peppers and onions on a skillet with soft tortillas on the side, and then you fill them up as you wish. But Tacos come already fully-loaded, usually in that little mountain-range-looking stand (like this). The tortillas there could also be either soft or crispy.

Turns out that’s exactly what the difference is. What I did find out though is that Tacos are authentically Mexican, while Fajitas have a Tex-Mex origin. Knowledge for the day gained.

In terms of the protein source, chicken, meat, seafood or even vegetarian options are popular for both.

Pork was my pick for the day. I used tenderloin which isn’t the cut that’s usually used, but hey, lower fat ftw!

Sizzling Pork Tenderloin Fajitas

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Prep Time5 minutes mins

Cook Time20 minutes mins

Marination Time1 hour hr

Total Time1 hour hr 25 minutes mins

Servings: 4 6″ fajitas

Calories: 111kcal

Course: Main Course

Cuisine: Mexican

Skip the beef and chicken for a night and try these Pork Tenderloin Fajitas. Juicy, meaty bits of pork with sizzling peppers and onions atop a soft, warm tortilla. A restaurant-quality meal at home.

Ingredients

Pork:

• 4 oz Pork Tenderloin, 113g
• 1½ tsp Lemon Juice
• ½ tsp Chili Powder
• ½ tsp Cumin
• ¼ tsp Paprika
• ¼ tsp Crushed Red Pepper Flakes
• ¼ tsp Onion Powder
• ¼ tsp Garlic Powder
• ¼ tsp Salt

Fajitas:

• ½ tsp Olive Oil
• ½ cup Red Onion, 80g
• ½ cup Red Bell Peppers, Sliced, 75g
• ½ cup Green Bell Pepper, Sliced, 75g
• 2 tsp Jalapeño Peppers, Chopped, 14g
• 4 6" Corn Tortillas

Instructions

Marinate Pork:

• Trim off excess fat from pork, and cut into 1.5 inch pieces.
• Combine ingredients for marinade in a bowl, add the pork, and mix until coated.
• Cover and place in the refrigerator to marinate for 1-2 hours.

Cook:

• Heat ¼ tsp oil in a skillet over medium heat, and cook the onions and peppers for 5 minutes until crisp-tender. Set aside.
• In the same skillet, heat rest of oil and cook the pork along with excess marinade until meat is no longer pink (about 4 minutes). Set aside.
• Place each tortilla in turn on the skillet and cook each side until lightly browned.
• Divide the filling into 4 and place it along the center of the tortilla.
• Top with guacamole and sour cream if desired, fold in sides of the tortillas and serve!

Notes

Nutrition:

• Servings: 4 6” fajitas | Serving size: 1
• Calories: 111kcal
• Fat: 2.2g | Saturated fat: 0.5g
• Carbohydrates: 14.9g | Fiber: 2.5g | Sugar: 3.4g
• Protein: 7.8g