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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

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Reviews

  • 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!

  • fashiondolls | 04/13/2016

    De-lish! Added a side of jasmine rice mixed with fresh cilantro and freshly squeezed lime juice. Old El Paso flour tortillas were especially soft and tasty when heated quickly on gas stove top grate before filling with the very aromatic and caramelized pork and juicy salsa. This will be a permanent go-to recipe.

  • fashiondolls | 04/13/2016

    De-lish! Added a side of jasmine rice mixed with fresh cilantro and freshly squeezed lime juice. Old El Paso flour tortillas were especially soft and tasty when heated quickly on gas stove top grate before filling with the very aromatic and caramelized pork and juicy salsa. This will be a permanent go-to recipe.

  • FredCo | 02/16/2015

    Everyone really enjoyed this dish. I think the pineapple and pork work well together. I agree with another reviewer - the salsa could have used a bit of a kick with some jalapeo, just a bit, not too much. Thought the pork was just right - good flavour and easy to prepare. Gave the dish four stars because I think the fajitas need some sort of sauce to counter the dryness of the lean pork. Maybe a little garlic lime mayo or something similar.

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