Saturday, December 28, 2013


1 (1-lb) pork tenderloin
salt and pepper to suit your taste
2 tbsp canola oil, divided
1 large onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup your favorite salsa
8 (6 to7-inch size) flour tortillas
1/2 cup guacamole
lime wedges for serving, optional

Slice the tenderloin crosswise into 1/4-inch pieces; slice pieces into thin strips; sprinkle with the salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat; add the pork. Cook pork, stirring frequently, for 3 to 4 minutes.  Remove to a plate.

Add the remaining oil to same skillet; add the onions and peppers.  Cook onion and peppers, stirring frequently, until softened (about 5 minutes).

Return pork to the skillet with the veggies and cook 2 minutes longer.  Add the salsa and cook for another minute.

Warm tortillas according to the package instructions.

Divide the pork mixture evenly among the tortillas and wrap tortillas around the mixture.

Serve with the guacamole and lime wedges, if desired.

Yield: 4 servings of 2 fajitas
Per serving: 631 calories, 22 g fat, 36 g protein, 71 g carbs
(NOTE:) This is a good carb/protein ratio for diabetics.

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