Ingredients Jump to Instructions ↓

  1. 4 whole pork tenderloins (about 3 1/2 to 4 1/4 pounds total) 12 ounces (1 1/2 cups) fajita marinade

Instructions Jump to Ingredients ↑

  1. Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours. Heat oven to 450°F (230°C). Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20 to 25 minutes, until internal temperature (measured with a meat thermometer) is 160°F (70°C). Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.) Wrap and refrigerate leftovers up to three days.


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