Quick and easy on a grill or the stovetop, these healthy pork tenderloin fajitas are bursting with great Tex-Mex flavors. These fajitas are an easy weeknight dinner or good enough for any special meal.
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 are in no need of a long marinade to help with 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
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo 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 you're cooking here — total cooking time 10 to 12 minutes from the pork hitting the griddle.
Stove Top 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.
📝Recipe
Easy Pork Tenderloin Fajitas
Ingredients
- 1 pork tenderloin - trimmed
Spices
- 4 teaspoons 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 stovetop. Get the temp to around 450°.
- Mix spices 1 tablespoon chili powder; ½ teaspoon each of oregano, salt, paprika, and garlic powder; and ¼ teaspoon coriander.
- Trim the 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.
- 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 you're 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 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.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Remember, pork tenderloin is not pork loin.
- Cut your tenderloin against the grain.
- 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.
- Good in the refrigerator for 2-3 days. Reheat in a skillet or microwave.
- Nutrition only includes pork and veggies.
Stovetop Instructions
- 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.
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 Estimate
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Originally Published June 3, 2012. Updated with expanded options, refreshed photos, and a table of contents to help you navigate.
Nora Leal
Fajitas translated means belt in spanish. It is a mexican tradition going back further than 1970. Mexican migrant workers were given the less desirable cuts of meat from the ranchers and farmers they would work for. Mexican families were traditionally large. Nothing was ever discarded. Hence, stomach lining of pigs-menudo, chicharones. The cow head- Barbacoa. The pancreas-mojellas. The intestines-tripas. Just to name a few examples. Our families were eating all this many years before they reached the restaurant tables.
Carol Huck
Hey Dr. Dan,
I am now a devoted follower and you are my go-to resource for recipes that work. I want to use this recipe for company this weekend. Previously you converted me to brining pork tenderloin which I have done with great success. Does that apply with this recipe?
Thanks always
Carol H.
Dan Mikesell AKA DrDan
Hi Carol,
Welcome to the blog and glad you are enjoying it.
I don't feel that brining would add much here. You can definitely do it and leave the salt out of the seasoning. But we are talking small bites of already tender meat. If it was work pork loin, definitely I would.
Dan
Jane
How many pounds is the pork tenderloin?
DrDan
A whole pork tenderloin is usually about 1 1/2 pounds and it is about 1 1/2 to 2-inch diameter. Many people think "pork loin" is the same thing. Instead, the loin is totally different cut of pork. They are much tougher, 5-6 pounds and about 4-inch diameter.
I get yelled at in comments frequently when somebody obviously used pork loin in a pork tenderloin recipe. It never works.
Mandi
These look so yummy! I've been looking for a way to use two pork tenderloins someone gave me, and I think I'll try this.
Beedermpath
Made these, they were great! Thanks for rating your recipes on difficulty and having some pictures for those of us who aren't so culinary inclined!
Chris
These look rocking, Dan. I love fajitas anyway but these sound extra good. Your griddle makes me envious, I have to get one for my gas grill.