Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas.

Fajitas Ingredients

1 Pork Tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared Guacamole
Salsa or Pico de Gallo
Sour Cream
Lime juice
Sliced Black Olives
Shredded lettuce
Diced tomatoes
Slices Jalapeno peppers
6-10 Flour Tortillas
2 Tablespoons butter or olive oil
Sea Salt, Tony’s Creole Seasoning and Garlic Powder

Preparation:

Prepare the charcoal grill. 

Season the pork tenderloin with sea salt, Tony’s and garlic powder. 

Grill the meat for approximately 45 minutes not directly over the heat. 

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper. 

Heat a skillet to medium heat (#6) with melted butter or olive oil. 

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin. 

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting. 

Place tortilla on a plate and begin to add all your favorite toppings. 
Try to keep the fillings to about 1 cup so that it all fits. 

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

Serving Suggestions for Fajitas

Serves well with a small salad, black beans or refried beans, and Spanish rice.