| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mandarin marinade gives these fajitas a sweet flavor. The Ginger-Peach Salsa in the condiment area also is a great accompaniment.

Grilled Pacific Pork Fajitas

2 whole pork tenderloins
1 cup mandarin marinade
12 flour tortillas, warmed
Whole greens onions, grilled
Green or red bell pepper strips, grilled

Warmed flour tortillas for accompaniment

1. Butterfly tenderloins—cutting horizontally almost but not quite enough; place in a large self-sealing bag; pour marinade over, seal bag and refrigerate 4 to 24 hours, turning occasionally.
2. Prepare medium-hot fire in kettle-style grill.
3. Remove tenderloins from marinade and place directly over medium hot coals, discarding remaining marinade. Grill covered for about 6 to 7 minutes on each side (about 20 minutes total).
4. Remove to cutting board and slice meat thinly across the grain. Serve meat on large serving platter, surrounded by grilled vegetables. Pass basket of warmed tortillas.

Serves 6.

Nutrition Facts:
Calories 220 calories
Protein 31 grams
Fat 5 grams
Sodium 1140 milligrams
Cholesterol 90 milligrams
Saturated Fat 1 grams
Carbohydrates 13 grams

Recipe provided courtesy of Pork, The Other White Meat.