Tenderloin Tuesday: Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

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Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 24 hours

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4 Pork Tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

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Cooking Directions

New USDA GuidelinesPlace tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 145 degrees F. Remove from oven and let rest 5 minutes, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

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Serving Suggestions

Purchased fajita marinade from the store makes this a quick meal.  Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table. Other ideas included for leftovers.

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Calories: 131 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.
Recipe from: PorkBeInspired.com

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