Grilled Pork Tenderloin Fajitas Food

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
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PORK 'N' PINEAPPLE FAJITAS

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes., Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly., Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes., Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides.

PORK TENDERLOIN FAJITAS

Steps:

• In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. , Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

GRILLED PORK TENDERLOIN FAJITAS

Steps:

• Start by preheating the grill with a griddle and a tablespoon of oil. Or a large skillet if doing stove top. Get the temp to around 450.
• Mix spices 1T chili powder; ½ t each of oregano, paprika and garlic powder; and ¼ t coriander.
• Trim a pork tenderloin of any silverskin and fat. Rinse and pat dry. Cut in half the long way.
• Flip the halves of the tenderloin back together and cut into ½ inch slices. This will make them "cross grain" and more tender.
• Put pork into large bowl, add the spice mixture and stir together coating the pork well.
• rep some veggies. I went with a large onion along with a green and red pepper.
• I leave the top of the grill open at this point and increase the burners to high. Add the meat to the griddle. Stir frequently. That grill is hot. After after a minute or two add the veggies.
• Continue to stir and flip frequently. You will really feel like your cooking here. Total cooking time 10 to 12 minutes from the pork hitting the griddle.
• Serve with warmed tortillas and toppings of your choice. I used sour cream, cheese and jalapeno slices.

GRILLED PORK TENDERLOIN FAJITAS WITH SALSA

Steps:

• Heat grill to medium-hot heat.
• Place meat and onions in separate shallow dishes. Mix seasoning mix, water and oil until blended. Spoon half over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 15 min.
• Heat grill to medium heat. Remove meat and onions from seasoning mixtures; discard seasoning mixtures. Grill meat 20 to 22 min. or until done (145°F), turning after 10 min. Meanwhile, grill onions 4 to 6 min or until crisp-tender, turning occasionally. Let meat stand 3 min. Cut meat into thin slices; chop onions.
• Top tortillas with meat, onions and cheese; roll up. Serve topped with salsa, pineapples and cilantro.

GRILLED PORK TENDERLOINS

Steps:

• In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.