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Pork Tenderloin Fajitas with Salsa Verde image
Pork Tenderloin Fajitas with Salsa Verde

Source: Melissa Cookston

Where to Buy
PREP TIME

60 mins

COOK TIME

30 mins

SERVING SIZE

Pork Tenderloin Fajitas with Salsa Verde image

What You’ll Need

Pork Tenderloin

  • 2 pounds Prairie Fresh® Natural Pork Tenderloin, cut into 3-inch slivers
  • ½ yellow onion, diced
  • Leaves from ½ bunch of cilantro, lightly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons kosher salt
  • 1 tablespoon minced garlic
  • 2 teaspoons black pepper
  • ¼ teaspoon ancho chili powder

Fajitas

  • Grilled tortillas, for serving
  • 1 red bell pepper, slivered
  • 1 yellow onion, slivered

Southern Salsa Verde

  • 1 tablespoon extra-virgin olive oil
  • 2 medium green tomatoes, cut in half
  • 1-pound tomatillos, husked, rinsed and cut in half
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ¼ cup cilantro leaves
  • ½ teaspoon cumin
  • 2 tablespoons honey
  • 1 teaspoon minced fresh oregano
  • ½ cup fresh corn kernels
  • ½ cup diced onions

Directions

For the salsa, place tomatillos, green tomatoes and garlic on a plate. Drizzle with olive oil and toss with salt and pepper. Place in a grill at 350 F and allow to smoke for 30 minutes. Remove from grill, add all ingredients except corn to a food processor or a blender and pulse. Remove, stir in corn kernels and serve with chips and fajitas.
Add all ingredients except pork tenderloin together, and whisk. Reserve 1 tablespoon marinade. Add tenderloin to a resealable bag and pour marinade over. Allow to marinate for at least 2 hours or up to overnight.
Remove from marinade and shake off excess. Sear on a skillet placed in a 400 F grill, until each piece is 135 F, around 5 minutes. Remove from heat and allow to rest. Saute onions and peppers and 1 tablespoon reserved marinade until softened. Grill tortillas to warm and serve.
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