½large yellow onioncut in half and sliced into half moons
2Tablespoonsolive oil
8flour tortillas
1lime
FOR THE SEASONING
2teaspoonchili powder
2teaspoondried oregano
1teaspoonground cumin
½teaspoonsalt
1teaspoonpaprika
½teaspoonground black pepper
½teaspoongarlic powder
¼teaspooncayenne pepper
Instructions
Combine your fajita seasonings. In a small bowl, add all the fajita seasoning ingredients. Mix to combine and set aside.
Heads up! We won't need the entire batch which means you'll have some left for another fajita use!
Prep vegetables. Wash, slice and core your bell peppers. Cut your onion in half and slice into half moons. Set these aside for a second.
Prep pork: Remove the silver skin from your pork tenderloin. This is a white to translucent strip that may run along one side of your pork tenderloin (unless it’s already been trimmed)
Removing this will make the pork easier to slice AND will keep your pork fajitas super duper tender.
Cut the pork tenderloin in half lengthwise, then cut into bite sized, thin strips. Add to a medium bowl and give a drizzle of olive or canola oil.
Season the pork. Use a teaspoon or two of the fajita seasoning and sprinkle over the pork. Toss to combine the pork and the seasonings for your pork fajita marinade.
Remember: You won’t need all of the spice blend.
Cook pork: Grab your favorite large skillet and heat it over medium high heat. Add the pork and cook for 3-4 minutes per side until it’s cooked to a temperature of 145 degrees. Remove the cooked pork from the skillet. I usually place it on a plate to hang out for a few minutes.
Cook vegetables: Add the peppers and onions to the skillet. Cook for 4-5 minutes, stirring occasionally until the vegetables are cooked to your liking. I like them to still have just a little bit of bite, so I make sure not to overcook them. If you like your veggies more well done, go for it!
Add the pork back to the skillet and cook for another minute or two, just to incorporate everything into the fajita fiesta.
Remove from the heat and squeeze fresh lime juice over the top before serving.
You could also use boneless pork chops in this recipe.To make as a freezer meal: Make the seasoning. In a large bowl, add the prepped pork tenderloin, sliced peppers and onions. Season with the olive oil and a few teaspoons of your prepared fajita seasoning. Add the mixture to a gallon sized freezer bag. Label it! Lay flat to freeze.To cook from a freezer meal: Thaw overnight in the fridge. Cook in a large skillet over medium high heat until pork is cooked to 145 degrees and veggies are tender, stirring occasionally.
Notes
You could also use boneless pork chops in this recipe.To make as a freezer meal: Make the seasoning. In a large bowl, add the prepped pork tenderloin, sliced peppers and onions. Season with the olive oil and a few teaspoons of your prepared fajita seasoning. Add the mixture to a gallon sized freezer bag. Label it! Lay flat to freeze.To cook from a freezer meal: Thaw overnight in the fridge. Cook in a large skillet over medium high heat until pork is cooked to 145 degrees and veggies are tender, stirring occasionally.