Pork Fajitas

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

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

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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) 1457.71, vit. C (mg) 106.29, sodium (mg) 493, Potassium (mg) 623, Vegetables () 2, Starch () 1.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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