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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Herb And Spice Rub
1 tbsp packed brown sugar and paprika
1 1/2 tsp chili powder, garlic powder, onion powder, coarse salt and ground cumin
1/4 tsp freshly ground pepper
1/8 tsp ground allspice
Fajitas
2 (1 lb) pork tenderloins, halved crosswise
2 tbsp herb and spice rub
1/4 cup fresh lime juice and olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell pepper, quartered
2 medium white onions, sliced crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo
Prepare The Herb And Spice Rub: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
Prepare The Fajitas: Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm. Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and Pico de Gallo. Serves 8
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PORK TENDERLOIN FAJITAS
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Herb And Spice Rub
1 tbsp packed brown sugar and paprika
1 1/2 tsp chili powder, garlic powder, onion powder, coarse salt and ground cumin
1/4 tsp freshly ground pepper
1/8 tsp ground allspice
Fajitas
2 (1 lb) pork tenderloins, halved crosswise
2 tbsp herb and spice rub
1/4 cup fresh lime juice and olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell pepper, quartered
2 medium white onions, sliced crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo
Prepare The Herb And Spice Rub: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
Prepare The Fajitas: Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm. Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and Pico de Gallo. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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