Easy Pork Fajitas

Quick and easy on a grill or the stovetop, these healthy pork fajitas are bursting with great Tex-Mex flavors. These fajitas are an easy weeknight dinner or good enough for a special meal.

Table of Contents

• Introduction
• 🐖The Ingredients
• ♨️Grilling Method
• ♨️Stovetop Method
• 🥣Serving
• 📖Related Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

Fajitas, which we consider Mexican, are a Texas, not Mexican, tradition — originating there in the 1970s. Initially made with skirt steak, almost every meat has been used to create this wonderfully tasty dish. Or just do a vegetarian version.

The Mexican flavors of fajitas are just perfect for pork. And by using pork tenderloin, you can have tender and moist pork fajitas on the table in less than 30 minutes.

You can do this on the stovetop or a grill, but the grill with a griddle will add some fire-roasted flavors.

Based on a MayoClinic.com recipe in addition to the great taste, this is a very healthy grilling.

My Rating

This one you could live on and be healthier to boot.

🐖The Ingredients

The Pork Tenderloin

This recipe uses a pork tenderloin, which is naturally tender since it is a muscle that doesn't do much work. It will be about 1 ½ pounds, which is the perfect size for this recipe.

So people get confused sometimes. A pork loin is NOT a pork tenderloin. They cook differently, and please do not get them confused.

Seasoning

Since we are using pork tenderloin, they in no need of a long marinade to help tenderness. Also, it will pick up flavors rapidly.

This is a fairly standard combination of spices. I did increase the amount a bit to add more spice to the vegetables.

The original recipe includes Coriander.  It is the seeds of the same plant that gives us cilantro. They have different tastes and uses. It does add some taste, but I suspect many of you will not have it on hand. But skip it in the recipe if you want.

♨️Grilling Method

I prefer this cooked on the grill with a large griddle. Preheat with the griddle in place to about 450° grill surface temperature. See A Beginners Guide to Grill Temperature on a Gas Grill if you have questions.

Use only higher temperature oils like corn or canola oil. This is not the time for olive oil.

When you add the pork, turn the burners up to high and leave the hood of the grill open so you can give it attention.

After the pork has had a few minutes head start, add the vegetable. Grill until the pork is browned nicely and 140°-145°. The onions should be clearing and peppers browning and tender.

♨️Stovetop Method

Use a large skillet, preferably cast-iron. You will need to cook the meat before first. It will take about 8-10 minutes to brown nicely and an internal temperature of 140°-145°.

Then remove the tenderloin and cook the vegetables for about 6-8 minutes until onions are clearing some and some browning of the peppers.

Add the meat back in and cook another few minutes and serve sizzling hot in the pan.

🥣Serving

Serve sizzling hot in the skillet; it will keep it warm for a long time. Warm some tortillas in the oven or a few seconds in the microwave covered.

Common toppings are avocados, guacamole, pico, sour cream, and salsa. Or anything else you want.

📖Related Recipes

Healthier Mexican Recipes

Grilled Chicken Fajitas in 30 Minutes

Healthier Pork Carnitas with Pork Tenderloin

Chicken Carnitas AKA Carnitas de Pollo

Healthier Chicken Enchilada Casserole in 60 Minutes

Suggested Side Dishes

Easy Stovetop Mexican Rice

Mango Salsa with Pineapple

🖼️Step-by-Step Instructions

Start by preheating the grill with a griddle and a tablespoon of oil.  Get the temp to around 450°. Or if using the stovetop, then wait for the chopped vegetables before starting a large skillet (cast-iron preferred) over medium-high heat with a tablespoon of oil.

Mix spices 4 teaspoons chili powder; ½ teaspoon each of oregano, paprika, table salt (not pictured) and garlic powder; and ¼ teaspoon coriander (optional).

Trim pork tenderloin of any silver skin and fat. Cut in half the long way. Flip the halves of the tenderloin back together and cut into ½ inch slices. This will make them "cross-grain" and more tender.

Put the pork into a large bowl. Reserve 2 teaspoons of the seasoning for the vegetables, then add the remainder of the spice mixture and stir together coating the pork well.

Prep some veggies. I suggest a large onion along with green and red pepper.

Grilling Method

Leave the top of the grill open at this point and increase the burners to high. Add the meat to the griddle. Stir frequently.

After a minute or two add the veggies and sprinkle with the reserved spices

Continue to stir and flip frequently. You will feel like your cooking here — total cooking time 10 to 12 minutes from the pork hitting the griddle.

Stovetop Method

If doing a stovetop method, place a large skillet, preferably cast-iron, over medium-high heat, and add 1 tablespoon oil. If the pan is big enough, you can do the meat and vegetable together but give the meat about a 2-minute headstart.

Otherwise, cook the meat first for about 8-10 minutes until brown nicely and 140°-145°.  Remove and cover. Add a bit of oil to the pan, the cut vegetables, sprinkle with the reserved spices and cook until the onion is clearing and peppers are browning some. Add the meat back into the skillet and cook a few more minutes.

Serving

Serve with warmed tortillas and toppings of your choice. I went with sour cream, cheese, and jalapeno slices. A simple way to heat tortillas is to sprinkle a dish towel with some water, put tortillas inside, and heat in a microwave on high until hot.

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📖 Recipe

Easy Pork Fajitas

From Dan Mikesell AKA DrDan

Quick and easy on a grill or the stovetop, these healthy pork fajitas are bursting with great Tex-Mex flavors. These fajitas are an easy weeknight dinner or good enough for a special meal.

Tap to leave a Rating

4.5 from 2 votes

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Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings #/Adjust if desired 4 servings

Cook ModePrevent your screen from going dark

Ingredients

US CustomaryConvert to Metric

• ▢ 1 pork tenderloin - trimmed

Spices

• ▢ 4 teaspoon chili powder
• ▢ ½ teaspoon oregano
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon table salt
• ▢ ¼ teaspoon ground coriander - optional

Veggies

• ▢ 1 onion - large
• ▢ 2 bell peppers - green or red

Serving

• ▢ flour tortillas
• ▢ sour cream
• ▢ cheese - etc
• ▢ topping os choice

Instructions

• Start by preheating the grill with a griddle and a tablespoon of oil. Or a large skillet if doing stove top. Get the temp to around 450.
• Mix spices 1T chili powder; ½ t each of oregano ,salt, paprika and garlic powder; and ¼ t coriander.
• Trim a pork tenderloin of any silver skin and fat. Rinse and pat dry. Cut in half the long way.
• Flip the halves of the tenderloin back together and cut into ½ inch slices. This will make them "cross grain" and more tender.
• Put pork into a large bowl, add the spice mixture and stir together coating the pork well.
• Prep some veggies. I went with a large onion along with a green and red pepper.7
• I leave the top of the grill open at this point and increase the burners to high. Add the meat to the griddle. Stir frequently. That grill is hot. After a minute or two add the veggies.
• Continue to stir and flip frequently. You will feel like your cooking here. Total cooking time 10 to 12 minutes from the pork hitting the griddle.
• Serve with warmed tortillas and toppings of your choice. I used sour cream, cheese, and jalapeno slices.

Recipe Notes

Pro Tips:

1. Remember pork tenderloin is not pork loin.
2. Cut your tenderloin against the grain.
3. Use a BIG skillet. Cast-iron is preferred. If bigger than 12-inches, you can cook the meat and veggies together. Give the meat a few minutes headstart.
4. Good in the refrigerator for 2-3 days. Reheat in a skillet or microwave.
5. Nutrition only includes pork and veggies

Have More Questions? See the Table of Contents

TO ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 240 kcalCarbohydrates : 7 gProtein : 37 gFat : 6 gSaturated Fat : 2 gPolyunsaturated Fat : 1 gMonounsaturated Fat : 3 gCholesterol : 111 mgSodium : 351 mgPotassium : 822 mgFiber : 2 gSugar : 3 gVitamin A : 1100 IUVitamin C : 75.1 mgCalcium : 30 mgIron : 2.7 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :Mexican

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Originally Published June 3, 2012. Updated with expanded options, refreshed photos, and a table of contents to help you navigate.