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Recipe: Pork Tenderloin Fajitas

There’s nothing like a plate of sizzling fajitas! Forget pricey restaurant versions that include inflammatory gluten, dairy, and unhealthy fats, and make this tasty recipe at home instead.

Pork Tenderloin Fajitas joins Chicken Tostadas; Pico de Gallo Avocado; and Ginger Mojitos in our Tex-Mex Fest menu.

If you’re looking for another timesaver that will also boost the quality of your meal, I highly recommend Butcher Box. I wouldn’t make it through a month without their deliveries of chicken, pork loin, bacon, and grass-fed beef arriving at my door!


Pork Tenderloin Fajitas


April 28, 2017

Lean and tender pork tenderloin is paired with onions and peppers to create gorgeous Tex-Mex flavors in this gluten-free fajita recipe.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings


4 tsp Malaysian red palm fruit oil

1 lb natural lean pork tenderloin, trimmed and cut into 2-inch-long, 1/4-inch-wide-strips

1 medium onion, thinly sliced

1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp ground cumin

2 plum tomatoes, quartered lengthwise

2 tsp coconut aminos

4 brown rice tortillas

sliced avocado (optional)

tomato salsa (optional)

plain cultured coconut milk (optional)


1Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add half of the pork and cook, turning occasionally, until browned and nearly cooked through, about 4 minutes; transfer to a plate. Add the remaining pork to the skillet and repeat.

2Heat the remaining 2 teaspoons oil in the skillet. Add the onion, bell peppers, garlic, oregano, and cumin; cook, stirring occasionally until the vegetables are slightly softened, 4 to 5 minutes. Add the tomatoes and cook until slightly wilted, 2 to 3 minutes. Stir in the pork and the coconut aminos, and cook until the pork is hot and cooked through, 1 to 2 minutes.

3Heat a large nonstick skillet over medium heat until hot. Working with one at a time, place the tortilla in the skillet and cook, turning several times, until heated through, about 45 seconds.

4Lay the tortillas on a work surface and top each one with one-fourth of the pork mixture. Then top with the avocado slices, tomato salsa, and/or cultured coconut milk, if desired, and fold to enclose the filling.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014


Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Sodium269 mg
Protein25 grams
Total Fat10 grams
Saturated Fat3 grams
Total Carbohydrates33 grams
Dietary Fiber4 grams

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