(Quick & easy )


This is a quick, tasty, and very forgiving recipe. To add “heat”, add diced medium hot or hot green chiles to taste (not strips as it will not blend). I made this with no accompaniments except the Anaheim Chili Verde Salsa, which added a nice accent. I used Lawry’s Tequila Lime marinade for the citrus vinaigrette. This is a bit different from traditional fajitas in that it has a sauce on it.
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INGREDIENTS:
1 1/4 pounds boneless pork loin
1 tablespoon chili powder
2/3 cup bottled citrus vinaigrette
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
4-6 mild roasted green chiles, cut into wide strips
1 large onion, cut into 1/4- to 1/2-inch slices (about 2 cups)
salt

Optional accompaniments: shredded lettuce, guacamole, black beans, refried beans, pico de gallo, sour cream, Anaheim Chili Verde Salsa (see below), shredded cheddar or Monterey jack cheese.

4-8 flour tortillas

PREPARATION:
Cut the pork loin into thin, narrow strips and place in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork and mix to coat. Let marinate 10 minutes.

Put pork mixture in a large skillet and sauté on medium high heat until pork begins to brown, and then add vegetables. Cover and cook until vegetables are tender, stirring occasionally, about 8-10 minutes total.

Serve family-style with steamed tortillas and your choice of accompaniments.

Serves 4
Preparation time: 30 minutes

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