Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pork Fajitas with Pan-Roasted Corn and Pineapple Salsa

Scott Phillips

Servings: 4 to 6

Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this summery take on Tex-Mex.

Ingredients

  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. packed brown sugar
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. pork tenderloin, cut in 2-1/2×1/4×1/4-inch strips
  • 3 Tbs. olive oil
  • 2 cups fresh or thawed frozen corn kernels
  • 1 cup small-diced fresh pineapple
  • 1/4 cup minced shallot (1 medium)
  • 3 Tbs. chopped fresh cilantro leaves
  • 3 Tbs. fresh lime juice
  • 12 6-inch corn or flour tortillas

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 310
  • Carbohydrates (g): 46
  • Fiber (g): 4
  • Protein (g): 22

Preparation

  • Combine the cumin, chili powder, brown sugar, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
  • Put the pork in a large bowl and toss with the spice rub until evenly coated. Set aside.
  • Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, until golden brown in spots and tender, about 4 minutes. Transfer to a medium serving bowl.
  • Wipe out the skillet with a paper towel, then heat 1 Tbs. of the oil over medium-high heat. When very hot, add half the pork in a single layer. Cook, turning with tongs until well browned on the outside and just cooked through, about 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining oil and pork.
  • Meanwhile, heat the tortillas according to the package instructions.
  • Add the pineapple, shallot, cilantro, and lime juice to the corn and mix well. Season to taste with salt and pepper. Serve the pork with the salsa and tortillas.

Reviews

Rate or Review

Reviews

  • DerekF | 12/31/2017

    This is a go-to meal in our house. Love the warm spices on the pork with the acidity of the pineapples.

  • Krispie | 08/15/2016

    This is a very tasty, easy to make weeknight meal that is just a little different then regular old fajitas. I doubled the meat recipe but kept the salsa at a single recipe (because my three kids wouldn't eat tjhe salsa). My husband initially exclaimed that I made way to much meat but it was almost gone with just the five of us! Yum!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks