Pork Tenderloin Fajitas
|Sweet onion||1 Large|
|Red bell pepper||1 Large|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Prepared guacamole||1 Cup (16 tbs)|
|Salsa||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Lime juice||1 Tablespoon|
|Sliced black olives||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Diced tomatoes||1 Cup (16 tbs)|
|Sliced jalapeno peppers||1 Cup (16 tbs)|
|Butter/Olive oil||2 Tablespoon|
|Sea salt||To Taste|
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.
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.
Serves well with a small salad, black beans or refried beans, and Spanish rice.
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