Salsa, spices, and soy sauce are the backbone of this savory pork marinade that’s sure to spice up any potluck.
- 2 lbs pork tenderloin
- ½ cup orange juice
- ½ cup lime juice
- 1 Tbsp garlic, chopped
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp of salt
- 1/2 cup cola plus more as needed
- 3 Tbsp soy sauce
- 2 to 4 Tbsp of olive oil
- 12 flour tortillas (fajita size)
- shredded lettuce
- pico de gallo or bottled chunky style salsa
- shredded Monterey jack cheese
- onion, thinly sliced
- chopped cilantro
- sour cream
- Combine all wet ingredients with a whisk and set aside.
- Combine all dry ingredients and mix well.
- Cut the pork into 1-inch cubes. Dust meat with the dry rub. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight.
- Remove meat from the marinade and reserve a ¼ of the marinade. Pat dry pork.
- Heat 2 Tbsp of olive oil in a cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
- Add reserved marinade and simmer over low heat for another 15 to 20 minutes, adding a splash of cola as needed while cooking to keep fajita pan from drying out.
- Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
- For cilantro sour cream:
Combine ½ cup of sour cream with 3 Tbsp chopped fresh cilantro and ½ a tsp of salt.