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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2012


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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 1/4 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

To pit fresh cherries, use a tool made for the job--a 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.

Nutrition Facts

356 calories; protein 34.2g; carbohydrates 33g; dietary fiber 5.6g; sugars 6.5g; fat 10.1g; saturated fat 4.3g; cholesterol 88.9mg; vitamin a iu 1894.4IU; vitamin c 52.7mg; folate 30.3mcg; calcium 168.6mg; iron 2.3mg; magnesium 81mg; potassium 743.5mg; sodium 877.8mg; thiamin 1.1mg.

Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
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Rating: 4 stars
loved this 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 Cons: none Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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. Read More