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Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.

Yield: 12 to 16 servings
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Ingredients

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

Directions

  1. Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
  2. 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.)
  3. Wrap and refrigerate leftovers up to three days.

Nutritional Information (Per Serving)
Calories: 131
Protein: 24 g
Sodium: 500 mg
Cholesterol: 75 mg
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 1 g

Source: NPB

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