Saturday, February 7, 2015

Saturday Recipe

I thought these sounded pretty good.

Pork Fajitas

WebMD Recipe from

Pork Fajitas
Like the restaurant favourite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

  • 1  pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
  • 1   clove garlic, minced
  • 1/2   cup orange juice
  • 3   tablespoons lime juice
  • 1   tablespoon red-wine vinegar
  • 1   teaspoon dried oregano
  • 1/2   teaspoon ground cumin
  • 1/4   teaspoon salt
  • 1/4   teaspoon freshly ground pepper
  • 8   ounces pork tenderloin, (see Tips), trimmed
  • 1    small green bell pepper, cut into 1-inch-wide strips
  • 1    small red bell pepper, cut into 1-inch-wide strips
  • 1    small red onion, cut into 1/2-inch-thick rounds
  • 2   teaspoons canola oil
  • 4   6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
  • 1/4   cup nonfat sour cream
  • 1/4   cup prepared salsa
  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.


Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months. To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Have a great weekend


  1. I love chicken fajitas but I've never tried pork. Great stuff! Have a nice weekend!

  2. Like JoJo I've only ever used chicken in fajitas but this looks like a wonderful alternative.

  3. Ooh - just in time. I have leftover pork in the fridge!!!

  4. OH yes!!

    One does like fajitas of all flavors :) Thanks, Jo.. .I'm going to save this one :)

  5. I'm on a calorie controlled diet at the moment Jo and you just made my mouth water. Mmmm.

    1. So am I Pinky, but I still fit good things into my menus most days.