Food Town Grilled Orange Chipotle Pork Fajitas

Prep: 30 min, Cook: 15 mi
Serves 6

Ingredients

• 1⁄4 cup orange juice
• 1⁄3 cup Italian dressing
• 2 tablespoons canned chipotle peppers in adobo sauce, chopped
• 1 pork tenderloin (1½ lb.), butterflied (directions below)
• 1 large onion, quartered
• 1 large green pepper, quartered
• 1 large red pepper, quartered
• 6 flour tortillas (8”), warmed
• 1 1⁄2 cups shredded cheddar cheese or Monterey jack cheese

Directions

1. Preheat grill to medium heat.
2. While grill is heating, mix dressing, orange juice and chipotle peppers in a small bowl.
3. Grill meat and vegetables 15 min. or until meat is done (145°F), turning occasionally and brushing generously with dressing mixture for the last 3 or 4 minutes.
4. Remove meat and vegetables from grill; let meat stand 5 minutes. Cut peppers into strips and onions into thinner wedges.
5. Cut meat into thin strips; toss with vegetables. Spoon onto tortillas and top with cheese.

*To butterfly pork: Place meat on cutting board so one end is facing you. Holding a long knife parallel to the cutting board, carefully cut tenderloin horizontally in half, starting on one long side and cutting to about 1” from the opposite side. Open meat as you would a book; place between 2 sheets of plastic wrap. Pound meat firmly 1” thickness.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.