Recipe Yield: 12 to 16 servings
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Ingredients
4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)
Directions
Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
Heat oven to 450 degrees F.
Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F.
Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.
Notes: Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table (not included in nutritional information).
Nutritional Information Per Serving:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
