Yield: 8 Servings
8 Flour Tortillas
1 Lb. Pork Tenderloin
4 Tablespoons Corn Oil, Divided
1 Tablespoon Tradewinds Seasoning
½ Teaspoon French Grey Salt
½ Teaspoon Ground Pink Peppercorns
2 Medium Purple Onions, Thinly Sliced
1 Red Bell Pepper, Sliced Vertically
1 Yellow Bell Pepper, Sliced Vertically
1 Orange Bell Pepper, Sliced Vertically
2 Tablespoons Minced Fresh Cilantro (Optional)
Juice of 1 Lime
2 Cups Shredded Monterey Jack Cheese
1 Cup Fresh Salsa
1 Cup Sour Cream
Once upon a time, the word ‘fajita’ brought to mind thoughts of burros and sombreros. But these days no menu seems complete without the addition of fajitas into its mix. Certainly, with the colorful onions, peppers, and salsa, this one is absolutely necessary to the Farmhouse Fusion repertoire. We have chosen to use pork tenderloin for this version, but the same recipe works just as well with flank steak and chicken breasts. What is most important to this recipe is our use of our Tradewinds Seasoning Blend which offers a subtle, yet distinct, flavor to these fajitas that is irreplaceable.
Place pork in a sealable plastic bag. Whisk together 3 tablespoons corn oil, seasoning blend, salt and pepper and pour into the bag with the pork, making sure to coat the meat entirely with the mixture. Refrigerate for 2 hours.
Heat 1 tablespoon oil in large skillet placed over medium high heat. Add onions and peppers and stir fry until crispy tender. Remove from pan and set aside.
Wrap tortillas in a towel and place in 200 degree oven to warm while preparing the pork.
Remove pork from refrigerator, blot dry, and slice into 1” strips. Squeeze the oil mixture from the bag into the skillet; return the heat to medium high and heat the oil slightly before adding the pork. If necessary, add a little more oil to the pan before cooking the meat. Stir fry meat for 5-6 minutes until cooked through.
Return the vegetables to the pan with the pork. Toss mixture together. Sprinkle the lime juice and cilantro (if using) over the top. Serve family style in the hot skillet, along with the tortillas and bowls of cheese, salsa, and sour cream on the side for garnish.