These Grilled Pork Tenderloin Fajitas are packed with flavor and a great reason to fire up the grill this summer. The exterior of a pork tenderloin is rubbed with taco seasonings. It is grilled until the interior temperature reaches 145 (a meat thermometer is best for accurate cooking). It is paired with grilled bell peppers and onions. Serve with your favorite condiments. We used lime wedges, salsa, sour cream, and shredded Monterey Jack cheese. Chad and I were fighting over the leftovers.
I combined spices to make my own taco seasonings. You can skip this step if desired and substitute with one packet of your favorite premade taco seasonings.
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 pounds pork tenderloin
2 bell peppers
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon butter
8 flour tortillas
Shredded Cheddar, Colby Jack, or Monterey Jack cheese
In a small bowl, mix together the chili powder, cumin, sea salt, black pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano to make the taco seasonings.
Preheat grill to medium high heat, 425 degrees F. Grease a grill basket or pan lightly with olive oil.
Evenly rub the pork tenderloin with the taco seasonings. Place the pork on the grill and cook until the internal temperature of the largest section is 145 degrees F. Remove to a plate, cover with foil, and allow to rest for 10 minutes before cutting into cubes.
Thinly slice the bell peppers and onion. Toss with the 1 tablespoon olive oil, salt, and pepper. Place in prepared grill basket and grill, tossing often, until softened and golden. Mix in 1 tablespoon butter and toss until melted. Remove from grill.
Serve the cubed pork in tortillas with grilled vegetables and desired toppings.