Pork Fajitas with Smoky Cherry Salsa

Pork Fajitas with Smoky Cherry Salsa

This pork fajitas recipe with grilled pork tenderloin, onions and peppers gets a sweet-smoky aroma and flavor when topped with chipotle-infused cherry salsa. Manchego cheese, though untraditional for fajitas, pairs nicely.

From EatingWell: May/June 2012
Yield: 4 servings
Active Time: 45 minutes
Total Time: 45 minutes

Ingredients

  1. 1 teaspoon plus a pinch of salt, divided
  2. 2 cloves garlic, minced
  3. Zest of 2 limes
  4. 6 teaspoons lime juice, divided
  5. 1 1/4 teaspoons ground chipotle pepper (see Tips), divided
  6. 1 1/4 pounds pork tenderloin, trimmed
  7. 1 medium white onion, thickly sliced crosswise
  8. 1 red or green bell pepper, quartered
  9. 1 cup chopped pitted sweet or sour fresh cherries (see Tips)
  10. 1/4 cup finely chopped fresh cilantro
  11. 1/2 cup shredded Manchego or Cheddar cheese
  12. 8 6-inch corn tortillas, warmed (see Tips)

Preparation

  1. Preheat grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork.
  3. Oil the grill rack (see Tip). Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145°F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.

Tips & Notes

Nutrition

Nutrition Per Serving: 365 calories; 10 g fat (4 g sat, 3 g mono); 107 mg cholesterol; 33 g carbohydrates; 37 g protein; 6 g fiber; 881 mg sodium; 883 mg potassium.

Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (38% dv), Zinc (27% dv), Potassium (25% dv), Magnesium (23% dv), Calcium (18% dv), Iron (15% dv)

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 4 1/2 lean meat