Why Pork Fajita?
Ingredients
- 3/4 lb Pork Tenderloin
- 1/4 Cup Lime Juice If your short on Lime juice use apple cider vinigar
- 4 Cloves Garlic finely chopped
- 1 Green Bell Pepper Sliced Thinly
- 1 Yellow Onion Sliced Thinly
- 1 tps. Ground Cumin
- Dash of salt and black pepper to taste
- 4 Flour tortillas
Instructions
Start with a shallow glass or plastic dish to mix the lime juice, cumin , salt, pepper and garlic for marinating the pork meat in. Add the pork to the mix , cut the pork into strips to fit the tortilla cover. Cover and place in your refrigerator. Marinate for 15 minutes to 10 hours, no longer than that it can only absorb so much flavor.
Remove pork from your marinate and reserve (save) the marinate. Heat a 12 inch non-stick frying pan (skillet) on medium heat (that's the middle of the dial)
Add the pork to the pan and cook for 3 to 5 minutes, don't over stir the meat in this short cooking time. Add the Bell peppers, Onions and marinate that you saved. Cook for 5 to 10 minutes, stirring frequently. The Onions and Bell peppers should be still crisp and tender. No need to overcook the dish.
Seeing that we called out for four wraps you will place about 1/4 of the contents in the pan on each of the tortillas.
Heat your tortillas to make them playable for when you’re filling and folding them. To do this you can take a damp hand towel and fold it over the amount of tortillas your serving and pop them in the micro-wave for 30 to 60 seconds to steam them up of heat them in/on a dry frying pan with no oils. You’re heating here not cooking.
6.6.15
CookingWithBrad.Com
Click Here For Full Nutrition, Exchanges, and My Plate Info
Ingredients
- 3/4 lb Pork Tenderloin
- 1/4 Cup Lime Juice If your short on Lime juice use apple cider vinigar
- 4 Cloves Garlic finely chopped
- 1 Green Bell Pepper Sliced Thinly
- 1 Yellow Onion Sliced Thinly
- 1 tps. Ground Cumin
- Dash of salt and black pepper to taste
- 4 Flour tortillas
Instructions
Start with a shallow glass or plastic dish to mix the lime juice, cumin , salt, pepper and garlic for marinating the pork meat in. Add the pork to the mix , cut the pork into strips to fit the tortilla cover. Cover and place in your refrigerator. Marinate for 15 minutes to 10 hours, no longer than that it can only absorb so much flavor.
Remove pork from your marinate and reserve (save) the marinate. Heat a 12 inch non-stick frying pan (skillet) on medium heat (that's the middle of the dial)
Add the pork to the pan and cook for 3 to 5 minutes, don't over stir the meat in this short cooking time. Add the Bell peppers, Onions and marinate that you saved. Cook for 5 to 10 minutes, stirring frequently. The Onions and Bell peppers should be still crisp and tender. No need to overcook the dish.
Seeing that we called out for four wraps you will place about 1/4 of the contents in the pan on each of the tortillas.
Heat your tortillas to make them playable for when you’re filling and folding them. To do this you can take a damp hand towel and fold it over the amount of tortillas your serving and pop them in the micro-wave for 30 to 60 seconds to steam them up of heat them in/on a dry frying pan with no oils. You’re heating here not cooking.
Click Here For Full Nutrition, Exchanges, and My Plate Info
Pork Fajita are a great part of good Mexican Style dish. In today’s world we tend to mix and match ingredients from all of the food experiences we have enjoyed.
Refried Beans
The recipe is simple to make, most recipes are based on the same ingredients, so feel free to add or subtract items listed.
Ingredients
- 3/4 lb Pork Tenderloin
- 1/4 Cup Lime Juice
- 4 Cloves Garlic finely chopped
- 1 Green Bell Pepper Sliced Thinly
- 1 Yellow Onion Sliced Thinly
- 1 tps. Ground Cumin
- Dash of salt and black pepper to taste
- 4 Flour tortillas
Instructions
Start with a shallow glass or plastic dish to mix the lime juice, cumin , salt, pepper and garlic for marinating the pork meat in. Add the pork to the mix , cut the pork into strips to fit the tortilla cover. Cover and place in your refrigerator. Marinate for 15 minutes to 10 hours, no longer than that it can only absorb so much flavor.
Remove pork from your marinate and reserve (save) the marinate. Heat a 12 inch non-stick frying pan (skillet) on medium heat (that's the middle of the dial)
Add the pork to the pan and cook for 3 to 5 minutes, don't over stir the meat in this short cooking time. Add the Bell peppers, Onions and marinate that you saved. Cook for 5 to 10 minutes, stirring frequently. The Onions and Bell peppers should be still crisp and tender. No need to overcook the dish.
Seeing that we called out for four wraps you will place about 1/4 of the contents in the pan on each of the tortillas.
Heat your tortillas to make them playable for when you’re filling and folding them. To do this you can take a damp hand towel and fold it over the amount of tortillas your serving and pop them in the micro-wave for 30 to 60 seconds to steam them up of heat them in/on a dry frying pan with no oils. You’re heating here not cooking.