Ingredients (14)
Marinade:
- 1/4 cup pureed canned chipotle chiles in adobo sauce
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons canola oil
- Zest of 1 orange
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 large pork tenderloin, cut halfway through lengthwise
- 1 red bell pepper, stemmed, seeded, and cut into strips
- 1 large yellow onion, halved and sliced
- 12 to 16 fresh flour tortillas, warmed
- Roasted tomato or chipotle salsa, sour cream, sliced avocado, and queso fresco, for serving
Nutritional Information
- Calories556
- Fat17.2g
- Saturated fat3.01g
- Trans fat0.07g
- Carbs68.31g
- Fiber4.29g
- Sugar11.2g
- Protein31.86g
- Cholesterol68.39mg
- Sodium972.83mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Read More
2 of 3
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Freeze Pork
In this classic grilled pork tenderloin fajitas recipe, red bell peppers and yellow onion meet salsa, sour cream, sliced avocado, and queso fresco in warm flour tortillas.
Game plan: Make a batch of Roasted Tomato Salsa before you begin.
Instructions
- 1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator.
- 2Put the tenderloin in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
- 3When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the tenderloin from the marinade, letting the excess marinade drip off, and transfer to a large plate. Let come to room temperature while you prepare the grill.
- 4Prepare a charcoal grill for medium-high heat, banking the coals on one side of the grill. Clean and oil the grill grate.
-
5Put a large cast iron frying pan on the cooler side of the grill and add the onions and peppers.
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Place the tenderloin over the hotter side of the grill. Cover the grill and cook, turning the tenderloin a few times, until it is nicely seared and cooked to medium (about 145°F).![]()
Transfer the tenderloin to a cutting board, tent with foil, and rest while you finish the vegetables. - 6Move the cast iron frying pan to the hotter side of the grill and cook the vegetables, stirring occasionally, until tender. Set aside.
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7Thinly slice the tenderloin against the grain, then transfer it to the cast iron frying pan with the vegetables.
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Serve right away with warm tortillas, salsa, sour cream, sliced avocado, and crumbled queso fresco.
Place the tenderloin over the hotter side of the grill. Cover the grill and cook, turning the tenderloin a few times, until it is nicely seared and cooked to medium (about 145°F).
Transfer the tenderloin to a cutting board, tent with foil, and rest while you finish the vegetables.
Serve right away with warm tortillas, salsa, sour cream, sliced avocado, and crumbled queso fresco.Recommended from Chowhound
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