Ingredients: |
Ingredients: Marinade
2 T. fresh lime jice
2 cloves garlic, crushed
1 T. olive oil
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
3/4 lb. pork tenderloin
Peach Salsa
3 large ripe peaches, peeled, diced
1/2 c. thinly sliced scallions
1/2 c. diced, peeled, seeded cucumber
1/2 c. diced red pepper
3 T. fresh lime juice
1 T. olive oil
1 T. chopped cilantro
1 tsp. finely chopped fresh jalapen'o pepper
1 tsp. grated orange zest (colored part of peel)
1/2 clove garlic, crushed
1/4 tsp salt
1/8 tsp. freshly ground black pepper
Avacado Topping
2 ripe avacados
2 T. fresh lime juice
2 T. chopped cilantro
2 tsp. finel chopped jalapen'o pepper
1/4 tsp. salt
8 7-inch flour tortillas
cilantro sprigs
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Directions: |
Directions:Make marinade: In pie plate, mix ingredients. Add pork; turn
to coat. Cover and chill 2 hours, turning often. Preheat oven
to 375º. Pour marinade into saucepan. Roast pork on rack in
broiler pan 20 minutes, until just cooked through. Place pork
on cutting board; let stand 5 minutes. Turn off oven. Wrap
tortillas in foil; place in hot oven.
While pork cooks, make salsa: In serving bowl, combine
ingredients listed and mix gently.
Make topping: In medium bowl, with fork, mash avocado with
remaining topping ingredients just until chunky and blended.
Place in serving bowl; cover with plastic wrap placed directly
on surface.
Boil marinade until thickened. Thinly slice pork diagonally and
then int strips; arrange on platter with warm tortillas and
cilantro. Drizzle with marinade. To serve: Arrange pork
across each tortilla; top with topping, salsa, cilantro and, if
desired, sour cream. Roll up tortilla around filling. |
This recipe for Pork-Lime Fajitas with Peach Salsa is from