• 2 whole pork tenderloins
  • 1 cup mandarin marinade
  • 12 flour tortillas, warmed
  • whole green onions, grilled
  • green bell pepper, OR red bell pepper, cut into strips, grilled

Butterfly tenderloins—cutting horizontally almost but not quite enough; place in a large self-sealing bag; pour marinade over, seal bag and refrigerate 4-24 hours, turning occasionally.

Prepare medium-hot fire in kettle-style grill. Remove tenderloins from marinade and place directly over medium hot coals, discarding remaining marinade. Grill covered for about 6-7 minutes on each side (about 20 minutes total) until internal temperature on a thermometer reads 145 degrees F. Remove to cutting board and let rest for 5 minutes.  Then slice meat thinly across the grain. Serve meat on large serving platter, surrounded by grilled vegetables. Pass basket of warmed tortillas. Serve with Ginger-Peach Salsa.

Serves 6

Mandarin marinade gives these fajitas a sweet flavor. The Ginger-Peach Salsa is a great accompaniment.

Calories: 201 calories

Protein: 31 grams

Fat: 4 grams

Sodium: 1140 milligrams

Cholesterol: 90 milligrams

Saturated Fat: 1 grams

Carbohydrates: 13 grams