Pork Fajitas with Smoky Cherry Salsa


Although Tom is not usually a fan, I love combining fruits with savory ingredients for dinner. When I found this recipe in Eating Well magazine I couldn't wait for cherries to go on sale so I could make it!

I ended up waiting quite a while until I found cherries for $1.99 a pound and then I bought a ton of them. I quickly realized that I really, really need to invest in a cherry pitter if I'm going to continue making all of these cherry recipes. But then I found that a strawberry huller actually works quite well. So there, Alton Brown, a strawberry huller isn't just a unitasker!

Sorry. Every time I purchase something meant for a specific task I hear Alton Brown's voice in my head telling me the only unitasker I should have is a fire extinguisher. I think I may have watched too many episodes of Good Eats. :-)

Pork Fajitas with Smoky Cherry Salsa
Source: Eating Well, May/June 2012 p. 58
Servings: 4
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Pork Rub Ingredients:
    • 2 cloves garlic, minced
    • 1 tsp. salt
    • 2 tsp. lime juice
    • 1 tsp. ground chipotle chili powder
    • zest of lime 
    • 1 lb. pork tenderloin, visible fat trimmed
    Smoky Cherry Salsa Ingredients:
    • 1 cup cherries, pitted and chopped
    • 1/8 cup cilantro, chopped 
    • 4 tsp. lime juice
    • 1/2 tsp. salt
    • 1/2 tsp. chipotle chili powder
  • 1 red pepper, julienned
  • 1 green pepper, julienned
  • 1/2 onion, thinly sliced
  • 1/2 cup cheddar cheese, shredded
  • 8 tortilla shells, warmed
  • 2 tsp. cilantro, chopped

1. Cut the pork into thin strips.
2. In a small bowl use the back of a spoon to mash the salt and garlic together until a paste forms. Stir in the lime juice, chipotle powder, and lime zest. Spread over the pork strips. Set aside.
3. In a medium bowl, combine the ingredients for the salsa and toss until fully coated. Refrigerate until ready to use.
4. Heat a large skillet with oil over medium heat. When hot, add the pork strips and cook for 5-7 minutes, turning over once or until cooked through. Transfer the pork to a plate and tent with foil to keep warm.
5. Add the red and green pepper and onion to the skillet. Cook until softened. Return the pork to the skillet until heated through.
6. Place pork, peppers and onion in each tortilla shell. Top with cherry salsa, cheddar cheese and cilantro.  

Wow! I wasn't expecting this recipe to be nearly as good as it was. I know the peppers and onions were included because they're standard fare in fajitas but I think the fajitas would be just as good with only the pork and salsa.

1 comment:

  1. There is no such thing as too many episodes of Good Eats! I love Alton...and cherries! This looks like a delicious dinner. I'm going to be trying this in the very near future!


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