12 ounces fajita marinade, (1 1/2 cups)
Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.
Purchased fajita marinade from the store makes this a quick meal. Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table. Other ideas included for leftovers.
Calories: 131 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Random Grilling Tip:
Chops are best prepared by grilling directly over the coals.