|Pork tenderloin||1 1⁄2 Pound|
|Fat free classic herb vinaigrette||1 Cup (16 tbs), refrigerated|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped (1 1/2 Cup)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|8 inch flour tortilla||8|
|Cheddar cheese||2 Ounce, shredded (1/2 Cup)|
|Shredded lettuce||2 Cup (32 tbs)|
1. In a zip lock bag, or a deep bowl, place the pork.
2. Pour ½ cup vinaigrette and soy sauce over the pork and shake about or toss to coat well
3. Seal bag or cover dish and refrigerate to marinate for a minimum 4 hours or preferably overnight. Shake or stir the pork occasionally to keep coated with the marinade.
4. Preheat the broiler.
5. Drain the pork, discarding the marinade.
6. Arrange on a broiler rack over a pan.
7. Place pork 4-inches under broiler heat and cook for 22 to 22 minutes, turning once halfway through cooking time, until internal temperature reaches 160°F (for medium) to 170°F (for well done)
8. While the meat is being cooked, in a bowl, combine remaining vinaigrette, onion and tomato. Set the salsa aside to absorb flavor.
9. When the pork is cooked, transfer it to a meat board and use a steak knife to slice the meat diagonally across the grain.
10. Heat the tortillas in the oven or on the griddle.
11. Down the center of each tortilla, spoon about ½ cup pork and 2 tablespoon salsa.
12. Top with cheese and lettuce.
13. Fold the edges neatly over the filling.
14. Serve the pork fajitas warm accompanied with a crisp salad on the side if you like.