Grilled pork loin fajitas


Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

  • 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
  • 1 1/2    cups water, divided
  • 1          cup soy sauce
  • 1          can (6 ounces) pineapple juice
  • 6          cloves garlic
  • 1/4       cup white wine
  • 1          teaspoon salt
  • 1          cup unsalted butter, at room temperature
  • 2          large onions, cut into 1/2-inch wide strips
  • 1          tablespoon corn oil
  • salt, to taste
  • pepper, to taste
  • 12        tortillas
  • guacamole (optional)
  • sour cream (optional)
  • pico de gallo (optional)
  • shredded cheese (optional)


Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.

In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.

In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.

Heat grill to 300° F for indirect cooking. Lightly grease grates.

Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.

While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.

In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.