I saved the best for last. The chicken and beef fajitas were great. I rated them 5. But this is a shoe in for top ten of the year. Mexican and pork. Oh, what a combo. Add on the grill and you have one of the best 30-minute meals ever.
You can do this on the stove top, but the grill with a griddle was just right. Start with pork tenderloin cut cross grain strips. Spice it up and add in the sliced peppers and onions. Grill it up and enjoy.
Based on a MayoClinic.com recipe in addition to the great taste, this is a very healthy grilling.
Rating
This one you could live on and be healthier to boot.
Notes: I think cutting the tenderloin cross grain makes this even more tender. Also, be careful with plastic instruments on that griddle. It can melt the sucker.
Other Healthier Mexican
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
Healthier Homemade Refried Beans
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; 1/2 t each of oregano, paprika, table salt (not pictured) and garlic powder; and 1/4 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 1/2 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. Here I have 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 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 went with sour cream, cheese, and jalapeno slices.
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Grilled Pork Tenderloin Fajitas
Ingredients
- 1 pork tenderloin - trimmed
Spices
- 1 tablespoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon ground coriander
Veggies
- 1 onion - large
- 2 peppers - green or red
Serving
- flour tortillas
- sour cream
- cheese - etc
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; 1/2 t each of oregano ,salt, paprika and garlic powder; and 1/4 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 1/2 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
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Carol Huck
July 17, 2019 at 9:41 amHey 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
July 17, 2019 at 10:00 amHi 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
July 21, 2017 at 1:30 pmHow many pounds is the pork tenderloin?
DrDan
July 21, 2017 at 2:18 pmA 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
October 4, 2012 at 6:11 amThese 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
September 11, 2012 at 10:17 amMade 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
June 11, 2012 at 5:44 pmThese 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.