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Pork Tenderloin Fajitas Recipe

Mexican · Main course · 32 min total

Tender strips of pork tenderloin marinated in a zesty lime and chili blend, quickly seared with colorful bell peppers and onions for a vibrant, flavorful fajita filling.

Ingredients

• 1 lb pork tenderloin, sliced into thin strips
• 2 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 large onion, sliced into half-moons
• 8 small flour tortillas, warmed
• Optional toppings: sour cream, salsa, guacamole, cilantro

Instructions

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add pork strips, toss to coat, and let marinate for 10 minutes.
2. Heat a large skillet or cast-iron pan over high heat. Add pork strips in a single layer (work in batches if needed) and cook without stirring for 2 minutes, then flip and cook another 2 minutes until browned and cooked through. Transfer to a plate.
3. Reduce heat to medium-high. Add bell peppers and onion to the same skillet; cook, stirring occasionally, for 4-5 minutes until tender-crisp and lightly charred.
4. Return pork to the skillet, toss with vegetables, and cook for 1 minute to reheat.
5. Serve immediately with warm tortillas and desired toppings.

Tips

• For extra flavor, add a pinch of cayenne pepper to the marinade.
• Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
• Warm tortillas by wrapping in foil and heating in a 350°F oven for 5 minutes, or microwave between damp paper towels for 30 seconds.

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