Recipe: Pork Fajitas with Apple Cilantro Salsa

PORK FAJITAS WITH APPLE CILANTRO SALSA

FOR THE APPLE SALSA:
3 unpeeled apples, cored and diced
1/2 cup cherry tomatoes, quartered
1/2 ripe avocado, peeled and diced
2 Tbsp. sliced green onion, including tops
1 Tbsp. cilantro, chopped
1 tsp. sugar
1 tsp. lime juice
1 tsp. jalapeno pepper, minced
1/2 tsp. garlic, minced
1/8 tsp. black pepper
1/4 tsp. salt
FOR THE FAJITA MARINADE:
2 Tbsp. vegetable oil
4 Tbsp. water
4 Tbsp. lime juice
6 large cloves garlic, finely minced
3 tsp. minced fresh cilantro
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. salt
FOR THE PORK WRAPS:
1 lb. pork tenderloin or lean pork roast
Fajita marinade
8 (8-inch) flour tortillas

TO MAKE THE APPLE SALSA:
Combine apples, cherry tomatoes, avocado, green onion, cilantro, sugar, lime juice, jalapeno pepper, garlic, black pepper and salt. Cover and refrigerate several hours to meld flavors.

TO MAKE THE FAJITA MARINADE:
Combine oil, water, lime juice, garlic, cilantro, pepper flakes, pepper and salt. Set aside.

TO MAKE THE PORK WRAPS:
Place pork in large sealable plastic bag and cover with the marinade. Cover and refrigerate 1 1/2 hours or more, turning occasionally.

Heat grill.

Drain marinated pork; set aside. Pour excess marinade in a saucepan and boil for 5 minutes.

Place pork on grill and brush with the marinade. Grill over hot coals, turning frequently, 8 to 10 minutes, until internal thermometer reads 155-160 degrees F. Remove from heat and place on clean plate.

Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.

Meanwhile, cut pork diagonally across grain into thin slices.

TO SERVE:
Arrange of pork slices and 2 or 3 Tbsp. salsa in center of tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate.

Makes 4 servings
Source: New York Apples