Pork Fajitas
Recipe from EatingWell

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.



by 4  people


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Ingredients
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    1   
    small green bell pepper, cut into 1-inch-wide strips
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    1   
    small red bell pepper, cut into 1-inch-wide strips
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    1   
    small red onion, cut into 1/2-inch-thick rounds
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    2   teaspoons 
    canola oil
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    Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
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    1/4  cup 
    nonfat sour cream
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    1/4  cup 
    prepared salsa
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    4   
    6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tip)
Chipotle-Marinated Pork Tenderloin
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    canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
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    1   
    clove garlic, minced
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    1/2  cup 
    orange juice
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    3   tablespoons 
    lime juice
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    1   tablespoon 
    red-wine vinegar
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    1   teaspoon 
    dried oregano
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    8   ounces 
    pork tenderloin, (see Kitchen Tip), trimmed of fat


Directions
1.
Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush peppers and onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 3 to 7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
2.
Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.
Tip:

1.
Tip: To warm tortillas: Wrap in foil; bake at 300 degrees F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Chipotle-Marinated Pork Tenderloin
1.
Combine chipotle 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 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Nutrition information
Per Serving: cal. (kcal) 382, Fat, total (g) 12, chol. (mg) 63, sat. fat (g) 2, carb. (g) 36, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 1458, vit. C (mg) 106, sodium (mg) 493, Potassium (mg) 623, Vegetables () 2, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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