Pork Fajitas with Smoky Cherry Salsa

Pork Fajitas with Smoky Cherry Salsa

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4


  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed


  • Preheat a BBQ or grill to medium-high.
  • Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork place in a non reactive container, cover and place in fridge to marinate for 2 hours or overnight. Remove the pork from the fridge and allow to come to room temperature.
  • Oil a BBQ or grill grill. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 65C, around 13 to 15 minutes. Grill onion and caspcicum, turning occasionally, until charred and tender, around 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  • Combine cherries, corinader, the remaining 4 teaspoons lime juice, the remaining 1/2 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  • Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
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