Fajitas have been a Texas tradition since 1973, when Mexican-born restaurateur Ninfa Laurenzo put them on the menu of her Houston restaurant, Ninfa's. Originally, fajitas were grilled skirt steak, but they've been made with everything from lobster to Portobellos. This recipe calls for succulent pork tenderloin marinated in lime juice and spices and dressed with chipotle salsa and pico de gallo.
Healthy Grilling Recipes
HERB AND SPICE RUB
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
Two 1-pound pork tenderloins, halved crosswise
2 tablespoons herb and spice rub
1/4 cup fresh lime juice
1/4 cup 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
Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
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 and Pico de Gallo.
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Review Body: im about to try this with mix chicken and pork hope it turns out ok and is not that spicy
Date Published: 2016-09-19
Author Name: Laurie A Smith
Review Body: You need to write a correction. "Combine all of the ingredients in a 1/2-pint jar."? I guess you mean the rub ingredients, as the convention is to list ingredients in order of use. Clarity is also a convention, as some people are easily confused. I'm trying this tomorrow, so no rating yet. See ya later!
Date Published: 2016-09-30
Author Name: Ledfether
Review Body: I never understood why people would add a dry "rub" to meat, and then wash it off with the liquids, but I have seen pro chefs do this nonsense on TV...I think its a rookie mistake.
Whisk/emulsify the oil and lime juice rather than just drizzle separately, then pour over, then turn the flattened loin pieces to coat completely in the liquid. Then sprinkle the rub over one side, carefully lift and place the rub seasoned side down so as not to wash of the seasoning with the liquid, then season the other (now the top) side.
Then, once marinated, carefully lift the meat out again so as not to wash off the "rub" and proceed to grill. If you have any rub left and any got washed off the bottom, re-apply before grilling.
Otherwise this was exactly the method I needed to be nudged on as to how to use some raw pork tenderloin as an excellent fajita/taco meat.
The recipe could use some editing but has the right ideas. It mentions pico de gallo but if you have that, you dont need the diced tomato and onion with cilantro because those are ingredients in pico de gallo...as is lime juice which I would also squeeze over your fajita after assembling.
Also some grated cheese would be good (or will be good when I make this), regardless of the fact it is not traditional. And you could easily use soft corn torillas...not my favorite, but that would make the dish closer to Mexican...but fajitas are Texan...so your mileage may vary...and these are yours...not theirs anyway!