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Pork Loin Fajitas + Spanish-Style Pork Loin Roast

60 minutes Cook time 20 minutes Prep time 4 per recipe servings



Pork loin fajitas

Spanish-style pork loin roast


In The Oven


  1. Place oven rack in middle position and preheat oven to 180 °C (355 °F).
  2. Slice 500 g (1.1 lb.) of pork loin into 1.5-cm (⅝-in.) thick slices and then again into strips. Set the piece of remaining meat aside.
  3. Chop onions and julienne bell peppers.
  4. In a heated skillet, add 30 mL (2 tbsp.) of oil and brown onions and bell peppers for 5 minutes. Separate in half and set aside in bowls.
  5. In the same skillet, add 30 mL (2 tbsp.) of oil and brown the remaining chunk of pork loin.
  6. Arrange the loin and half the onion and bell pepper mixture in a roasting pan. Set aside.

Remaining pork loin fajitas

  1. In the same skillet set high heat, add 30 mL (2 tbsp.) of oil and sear strips.
  2. Add half of the prepared onion and bell pepper mixture to the skillet with the pork strips.
  3. Stir in half the paprika, chili powder, half the broth, vinegar, half the garlic, Tabasco and corn starch mix. Simmer for a few minutes. Season with salt and pepper to taste.
  4. Serve with half the rice and tortillas.

Remaining spanish-style pork loin roast

  1. In the roasting pan with the loin, onion and bell peppers, add half the garlic, half the broth, half the paprika, saffron and olives. Season with salt and pepper to taste.
  2. Bake for 35 to 45 minutes or until the internal temperature is 65 °C (150 °F).
  3. Add pre-cooked peas to roasting pan broth and serve with half the rice.

Nutritional value (per serving of fajitas recipe/spanish-style roast recipe)

  • 597 / 759 calories
  • 33 g / 57 g of protein
  • 24 g / 27 g of fat
  • 59 g / 70 g of carbohydrates
  • 9 g / 8 g of fibre
  • 7 g / 9 g of sugar
  • 879 mg / 822 mg of sodium
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