What’s the best part of a fajita? The insides of course! Who needs flour tortillas when you have so many amazing flavors going on with the meat and veggies? Plus, with the calories you save on not eating the tortillas, you can eat more meat and guacamole!
Fajita Style Pork Tenderloin
- 2 pastured pork tenderloins (about a pound each)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 2 teaspoons cumin
- 2 teaspoons dried chipotle pepper
- 1 large sweet onion, sliced
- 3-4 red, yellow, or orange bell peppers, sliced
- Ghee or butter
- Easy guacamole
What to do:
Combine all of the spices in a small bowl (onion powder through chipotle pepper). Rub the mixture all over the pork tenderloins. Let the pork sit for 20-30 minutes to bring it closer to room temperature.
Preheat the oven to 350 degrees. Melt some ghee or butter in a large frying pan and brown the tenderloins on all sides (3-4 minutes per side). Transfer the pork to a baking dish and place in the oven for 20 minutes. Meanwhile, add more ghee or butter to a saute pan and add in the onions and peppers. Saute until lightly browned and softened.
Serve the sliced tenderloin with a helping on veggies and a scoop of guacamole. Have your favorite hot sauce standing by if needed!
Yield 3-4 servings.
Tostones (Fried Plantains) make a great dessert following this delicious Mexican inspired meal!
This recipe was shared at Food Renegade.