Pork Tenderloin Fajitas
Recipe By :Steve Raichlen
Serving Size : 6
HERB AND SPICE RUB:
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
FAJITAS:
2 1-pound pork tenderloin -- halved crosswise
2 tablespoons herb and spice rub -- from above
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil -- for the grill
1 red bell pepper -- quartered
1 yellow bell pepper -- quartered
1 poblano pepper -- or green bell pepper, quartered
2 medium white onions -- sliced crosswise 1/2-inch thick
2 bunches scallions -- trimmed
18 small flour tortillas
2 tomatoes -- seeded and finely diced
1 red onion -- finely diced
1 cup cilantro -- coarsely chopped
1 1/2 cups sour cream
Chipotle Salsa -- (See Recipe)
Pico de Gallo -- (See Recipe)
PREPARE THE HERB AND SPICE RUB: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
PREPARE THE FAJITAS: Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices.
Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm.
Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and and Pico de Gallo.
Source:
"All American Grilling"
Chipotle Salsa
6 small tomatillos -- husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 chipotle chile canned in adobo -- seeded and finely chopped, with 2 teaspoons of the adobo sauce
3 tablespoons fresh cilantro -- finely chopped
Coarse salt
1/2 teaspoon sugar
Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.
Yield:
"2 Cups"
NOTES : MAKE AHEAD The salsa can be refrigerated in an airtight container for up to 2 days.
Pico de Gallo
2 large tomatoes -- vine-ripened, finely diced
1/2 large onion -- finely diced
1/3 cup cilantro -- finely chopped
4 large radishes -- finely diced
2 jalapeños -- seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove -- minced
3/4 teaspoon coarse salt
Combine all of the ingredients in a bowl and serve.
Yield:
"4 Cups"
NOTES : MAKE AHEAD The Pico de Gallo can be refrigerated overnight.
Recipe By :Steve Raichlen
Serving Size : 6
HERB AND SPICE RUB:
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
FAJITAS:
2 1-pound pork tenderloin -- halved crosswise
2 tablespoons herb and spice rub -- from above
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil -- for the grill
1 red bell pepper -- quartered
1 yellow bell pepper -- quartered
1 poblano pepper -- or green bell pepper, quartered
2 medium white onions -- sliced crosswise 1/2-inch thick
2 bunches scallions -- trimmed
18 small flour tortillas
2 tomatoes -- seeded and finely diced
1 red onion -- finely diced
1 cup cilantro -- coarsely chopped
1 1/2 cups sour cream
Chipotle Salsa -- (See Recipe)
Pico de Gallo -- (See Recipe)
PREPARE THE HERB AND SPICE RUB: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
PREPARE THE FAJITAS: Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices.
Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm.
Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and and Pico de Gallo.
Source:
"All American Grilling"
Chipotle Salsa
6 small tomatillos -- husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 chipotle chile canned in adobo -- seeded and finely chopped, with 2 teaspoons of the adobo sauce
3 tablespoons fresh cilantro -- finely chopped
Coarse salt
1/2 teaspoon sugar
Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.
Yield:
"2 Cups"
NOTES : MAKE AHEAD The salsa can be refrigerated in an airtight container for up to 2 days.
Pico de Gallo
2 large tomatoes -- vine-ripened, finely diced
1/2 large onion -- finely diced
1/3 cup cilantro -- finely chopped
4 large radishes -- finely diced
2 jalapeños -- seeded and finely diced
2 tablespoons fresh lime juice
1 garlic clove -- minced
3/4 teaspoon coarse salt
Combine all of the ingredients in a bowl and serve.
Yield:
"4 Cups"
NOTES : MAKE AHEAD The Pico de Gallo can be refrigerated overnight.