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Our Cinco de Mayo menu includes a skillet pork sirloin fajitas bowl and pork fajitas quesadillas for those that prefer the handhelds.
The skillet pork sirloin fajitas recipe is a sponsored collaboration with the National Pork Board.
Pork is a delicious protein that is available in different cuts making it a versatile option when deciding the weekly menu for the family. And this skillet pork sirloin fajitas bowl it is a complete meal that allows for leftovers to make pork fajitas quesadillas that everyone loves.
Visit PorkEsSabor.com for more recipes with Pork!
What is pork sirloin?
We love this pork cut because it has the perfect balance of flavor and juiciness. This pork cut is versatile as you can make skillet pork sirloin fajitas, cook on the grill, roast, pressure cook, and even use the slow cooker to create a wonderful meal.
The trick to achieving a tender pork sirloin is to marinate the meat for a minimum of two hours or leave it overnight. The marinade I use is “Salsa Negra” or black sauce. I use black seasoning sauce, black habanero sauce, cumin, thyme, marjoram, fresh garlic, and lime juice. The flavor of this marinade is the bomb!
Gotta love the Pork Fajitas!
The skillet pork sirloin fajitas are super easy to make and you can adapt based on your family tastebuds. You can fix tacos, a pork bowl, and even pork sirloin quesadillas.
Using fresh seasonal produce is a good idea too. We chose colorful sweet peppers, jalapeño slices, purple and brown onions, and mushrooms. These elements add flavor and texture to the skillet pork fajitas too.
What are “fajitas”?
The “fajitas” trend started many years ago in Monterrey, Nuevo Leon where became street food for those attending sports events and the car races. The vendors would choose a tough cut of meat and tenderize by thinly slicing it like a rolling belt and grilling in a stick. Typically served with tortillas and hot salsa.
Then the “fajitas” started to appear in other cities, and Texans adopted them and now are a quintessential Tex-Mex favorite. The fajitas in Texas include colorful peppers and onions. Some serve the platter with flour tortillas, beans, rice, and guacamole. The dish has several variations with seafood, beef, chicken, or pork.
Our favorite is the skillet pork sirloin fajitas since this pork cut is a sensible option, easy to prepare, and it is on the list of the Heart-Check Certified products by the American Heart Association.
Are you ready to celebrate Cinco de Mayo?
We suggest making both the pork bowl with a side of brown rice and black beans. And the pork sirloin fajitas with toasty flour tortillas and cheese.
See below the step by step recipe details. This dish is freezer friendly and can transform into two or three different meals.
These days it is convenient to cook once and eat twice!
- I recommend buying extra pork sirloin, season it and keep it vacuum-sealed inside the freezer for future enjoyment.
- This recipe for the skillet pork sirloin works for grilling season too. Take out your grill and cook the pork fajitas to add that grilled charring flavor.
- Save the leftovers and make other dishes. Few options include pork sirloin fried rice with soy sauce, pork burritos, pork quesadillas, or pork sirloin tacos.
- I used a baking sheet to roast the veggies, but you can sautee or use a grilling basket if grilling outdoors.
- Prepare a homemade hot sauce to offer a Mexican fiesta experience. I added chiltepin red sauce, but you can make a jalapeño restaurant-style sauce or a green sauce with tomatillos and serranos.
Skillet Pork Sirloin Fajitas
Equipment
- Grilling skillet
- Mixing bowl
- Lime juicer
- Tongs
- Sheet pan
- Parchment paper
- Cutting board
- Knife
Ingredients
For the black sauce
- 2 limes juiced
- 1 1/2 teaspoons black habanero sauce can replace with green or red habanero
- 1 tablespoon black seasoning sauce can replace with soy sauce
- 1 teaspoon Mexican spices mix thyme, oregano, marjoram
- 3 garlic cloves minced
For the Pork Sirloin Fajitas
- 2 pounds pork sirloin sliced
- 1/2 cup cooking oil
- 1 pint mushrooms cleaned and sliced
- 3 green peppers julienned
- 1 red pepper julienned
- 1 yellow pepper julienned
- 1 orange pepper julienned
- 1 brown onion sliced
- 1 purple onion sliced
Instructions
- Prepare the marinade combining all the ingredients and setting aside. In a mixing bowl add the pork sirloin slices and add some cooking oil. Rub the pork with your hands.
- Then add the marinade to the pork meat and using your hands again mix well making sure the marinade has touched each pork sirloin slice. Keep it inside the fridge overnight or at least two hours. The marinade process can be done using a vacuum sealing bag which is freezer friendly too.
- Prep all the produce by cleaning and slicing the mushrooms, the peppers, and the onions. Place the cut produce in a baking sheet previously covered with parchment paper. Drizzle some cooking oil and broil inside the oven on low for 10-15 minutes or until the veggies are grilled.
- Set the grilling skillet in the stove, add some cooking oil and grill the pork sirloin steaks on both sides. The pork is ready when reaching an internal temperature of 145° F followed by a 3-minute rest before slicing.
- Serve the skillet pork sirloin fajitas with brown rice and black beans. Another option is to make a quesadilla using flour tortillas and Mexican cheese mix. Cook in the skillet until toasty on both sides. Slice and serve with avocado and a hot sauce.
Video
Notes
- I recommend buying extra pork sirloin, season it and keep it vacuum-sealed inside the freezer for future enjoyment.
- This recipe for the skillet pork sirloin works for grilling season too. Take out your grill and cook the pork fajitas to add that grilled charring flavor.
- Save the leftovers and make other dishes. Few options include pork sirloin fried rice with soy sauce, pork burritos, pork quesadillas, or pork sirloin tacos.
- I used a baking sheet to roast the veggies, but you can sautee or use a grilling basket if grilling outdoors.
- Prepare a homemade hot sauce to offer a Mexican fiesta experience. I added chiltepin red sauce, but you can make a jalapeño restaurant-style sauce or a green sauce with tomatillos and serranos.
Nutrition
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