Pork Tenderloin Fajitas

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5 minutes prep, 25 minutes cook



4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)


Cooking Directions:

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.

Serving Suggestions:

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.