This pork fajitas recipe with grilled pork tenderloin, onions and peppers gets a sweet-smoky aroma and flavor when topped with chipotle-infused cherry salsa. Manchego cheese, though untraditional for fajitas, pairs nicely.
Nutrition per serving may change if servings are adjusted.
1 teaspoon plus a pinch of salt, divided
2 cloves garlic, minced
Zest of 2 limes
6 teaspoons lime juice, divided
1¼ teaspoons ground chipotle pepper (see Tips), divided
1¼ pounds pork tenderloin, trimmed
1 medium white onion, thickly sliced crosswise
1 red or green bell pepper, quartered
1 cup chopped pitted sweet or sour fresh cherries (see Tips)
¼ cup finely chopped fresh cilantro
½ cup shredded Manchego or Cheddar cheese
8 6-inch corn tortillas, warmed (see Tips)
Preheat grill to medium-high.
Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork.
Oil the grill rack (see Tip). Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145°F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining ¼ teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
Make Ahead Tip: Marinate pork (Step 2) in the refrigerator, loosely covered, for up to 8 hours.
Chipotle peppers are dried, smoked jalapeños. Look for ground chipotle in the spice section of most supermarkets or online at penzeys.com.
To pit fresh cherries, use a tool made for the joba hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
356 calories;10 g fat(4 g sat); 6 g fiber; 33 g carbohydrates; 34 g protein; 30 mcg folate; 89 mg cholesterol; 7 g sugars; 0 g added sugars; 1,894 IU vitamin A; 53 mg vitamin C; 169 mg calcium; 2 mg iron; 878 mg sodium; 744 mg potassium
Vitamin C (88% daily value), Vitamin A (38% dv)
This is wonderful...I made it with chicken, couldn't get enough. You realy have to try this
Pros: wonderful flavor, you can eat this for a few days
August 07, 2012
By: EatingWell User
The pork is the winner...
I have made the recipe exactly as is, and it is great. However, the pork is so exceptionally good, that I think I'll just always make my pork tenderloins that way and not mess with making cherry salsa and eating it as fajitas. Making the pork again today with corn on the cob and quinoa.
Pros: easy, delicious marinade
April 30, 2012
By: EatingWell User
Well worth the effort
Truly unique, in a good way. Save yourself the work and use ready-made garlic past/puree. I did it indoors, on a stove-top grill. I only seared the tenderloin, then popped it in the oven to finish. Outstanding.