She Strengthens

Savory Grilled Pork Tenderloin Fajitas Recipe

Get Ready for a Flavorful Fiesta

Imagine a dish that combines the richness of grilled pork tenderloin, the sweetness of roasted red bell peppers, and the tanginess of sour cream, all wrapped up in warm flour tortillas. Sounds like a fiesta in your mouth, right? This classic recipe is a game-changer, and we’re about to dive into the details.

The Marinade: The Secret to Success

Before we begin, make sure you have a batch of Roasted Tomato Salsa ready to go. Now, let’s create the marinade that will elevate our dish to the next level. In a bowl, whisk together pureed canned chipotle chiles in adobo sauce, orange juice, lime juice, canola oil, orange zest, garlic, and brown sugar. Reserve 1/4 cup of the marinade and set it aside for later.

Marinating the Pork Tenderloin

Place the pork tenderloin in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to ensure the meat is well coated. Refrigerate for at least 8 hours or overnight, turning the bag a few times.

Grilling Time

When you’re ready to cook, prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. In a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the tenderloin from the marinade, letting the excess drip off, and transfer it to a large plate. Let it come to room temperature while you prepare the grill.

Cooking the Vegetables and Tenderloin

Put a large cast iron frying pan on the cooler side of the grill and add the onions and peppers. Place the tenderloin over the hotter side of the grill. Cover the grill and cook, turning the tenderloin a few times, until it’s nicely seared and cooked to medium (about 145°F). Transfer the tenderloin to a cutting board, tent with foil, and rest while you finish the vegetables. Move the cast iron frying pan to the hotter side of the grill and cook the vegetables, stirring occasionally, until tender.

Assembly and Serve

Thinly slice the tenderloin against the grain and transfer it to the cast iron frying pan with the vegetables. Serve right away with warm tortillas, salsa, sour cream, sliced avocado, and crumbled queso fresco.

Yield and Difficulty

This recipe yields 6 to 8 servings and has an easy difficulty level. The total cooking time is 45 minutes, plus at least 8 hours of marinating time. The active cooking time is 35 minutes.

Get Ready to Impress

With this recipe, you’ll be the star of any gathering. The combination of flavors and textures is sure to impress even the pickiest eaters. So go ahead, fire up the grill, and get ready to fiesta!