Are you up to a challenge ???

[DmOrtega]

Last year (1999-2000) I had a recipe for "Pork Tenderloin Fajitas". I have been cursed with collecting too many recipes. I can't find it anywhere and I probably threw it out by mistake. It was something that we did alot last year on the bbq. I am not sure if it was a CL recipe, it could have been a Food & Wine recipe. At this point I don't know. Any help would be greatly appreciated.
P.S. I just tried to post a topic to the Food & Wine BB and I couldn't get it to go thru. This is by far one of the best thought out BB's.

[sneezles]

In The Complete CL Cookbook there is 2 recipes for pork fajitas:
Sesame Pork Fajitas
Pork Fajitas with Apple-Avacado Salsa
Both recipes use pork tenderloin, can post either or both if you'd like!

[laughsandlaughs]

Found this on the Food and Wine recipe search

Pork Tenderloin Fajitas
Fajitas have been a Texas tradition since 1973, when Mexican-born restaurateur Ninfa Laurenzo put them on the menu of her Houston restaurant,Ninfa's. Originally,fajitas were grilled skirt steak, but they've been made of everything from lobster to Portobellos.
This recipe calls for succulent pork tenderloin marinated in lime juice and spices and dressed with chipotle salsa and pico de gallo.


SERVINGS: 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
Two 1-lb pork tenderloins, halved crosswise
2 tablespoons herb and spice rub
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 chile 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 coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo

1. PREPARE THE HERB AND SPICE RUB: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.

2. 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.

3. 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.

4. 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 Chipotle Salsa and Pico de Gallo.

-- Steven Raichlen

[DmOrtega]

LaughsandLaughs You are a life saver !!! That's the recipe. I truly appreciate your effort in locating it. I had no luck with the search on the Food & Wine website. I was in a hurry and my computer wasn't cooperating.
P.S. This is a great recipe. We made it alot last year on the bbq. Thanks again.

P.S.S. Do you have a recipe for Chipotle Salsa?

[This message has been edited by DmOrtega (edited 04-12-2001).]

[DmOrtega]

Sneezles Thanks --- it would be great if you could post those recipes. We're having better weather now and my family likes to bbq whenever possible. Pork tenderloin is a favorite meat to bbq and those recipies sound really good.

[This message has been edited by DmOrtega (edited 04-12-2001).]

[sneezles]

DMOrtega,
Here are the recipes and after typing them up I see neither one is done on the grill! But both sound good!


* Exported from MasterCook *

Pork Fajitas With Apple-Avacado Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cascabel chilies -- dried
1 cup water
2 tablespoons fresh lime juice
1/4 teaspoon salt
3 large cloves garlic -- peeled
1 (1-pound) pork tenderloin
Cooking spray
8 (7-inch) flour tortillas
2 cups Apple-Avacado Salsa -- see recipe

1. Remove stem and seeds from chiles. Combine chiles and water in a small saucepan, and bring to a boil. Remove from heat. cover and let stand 15 minutes. Drain, reserving 2 tbs ;liquid. Combine chiles, reserved liquid, lime juice, salt, and garlic in a blender. Process until smooth.

2. Trim fat from pork. Place pork in a shallow dish. Pour chile mixture over pork; cover and marinate in refrigerator 1 1/2 hours.

3. Preheat oven to 425º.

4. Remove pork from dish, reserving marinade. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Brush reserved marinade over pork. Bake at 425º for 20 minutes or until thermometer reaches 1600186 (slightly pink). Let stand 10 minutes before slicing.

Warm tortillas according to package directions.

6. Cut pork diagonally across grain into thin slices. Arrange one-eighth of pork slices and 2 tbs Apple-Avacado Salsa in center of each tortilla. Fold bottom half and sides of each tortilla over filling. Top each fajita with 2 tbs of salsa.

Yield:
"2 fajitas"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 610 Calories; 14g Fat (21.2% calories from fat); 37g Protein; 81g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 881mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.



* Exported from MasterCook *

Apple-Avacado Salsa

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Granny Smith apples -- diced
1/4 cup red bell pepper -- diced
1/4 cup red onion -- diced
1 tablespoon fresh cilantro -- chopped
1 1/2 teaspoons jalapeno pepper -- minced
1/2 teaspoon lime rind -- grated
1 small garlic clove -- minced
Dash of black pepper
1/2 cup avocado -- peeled and diced

1. Combine all ingredients except avocado in a medium bowl. Gently stir in diced avocado. Serving size: 1/4 cup.

Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; 1g Fat (47.8% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.



* Exported from MasterCook *

Sesame-Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1-pound pork tenderloin
2 teaspoons dark sesame oil
1 teaspoon fresh ginger -- peeled and grated
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 moo shu shells -- whole wheat tortillas may be substituted
Cooking Spray
1/4 cup Hoisin sauce

1. Trim fat from pork and cut pork into thin strips. Combine pork and next 5 ingredients in a large zip-top bag; seal bag, and shake well to coat pork strips. Marinate in refrigerator 20 minutes.

2. Warm moo shu shells according to package direction.

3. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork mixture, stir-fry 5 minutes or until done.


4. Divide pork mixture evenly among moo shu shells. Drizzle hoisin sauce over pork mixture and roll up. Yield 4 servings (serving size: 1 fajita).

Yield:
"1 fajita"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.9% calories from fat); 24g Protein; 8g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

[DmOrtega]

Sneezles mmmm.... both of those recipes sound really good and they should do well on the bbq. Thanks alot.

[DmOrtega]

Sneezles --- We made the Pork Fajitas with Apple-Avacado Salsa. It was very good. The dried chilies, my husband tells me, are the ones used for making enchilada sauce. The flavor was mild and the apple-avacado salsa was the right touch. We butterflied the pork, which cuts down on cooking time, and cooked it on the bbq. We will be enjoying the leftovers for a few more days.

[laughsandlaughs]

Went back to Food and Wine, this recipe appears to go with the first one....

Chipotle Salsa
SERVINGS: ABOUT 2 CUPS

6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped, with 2 t. of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

1. 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.

2. 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.

-- Steven Raichlen