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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.


  • 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


  • 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.


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Reviews (11 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!

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