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  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
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  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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Recipes BBQ Inspired pork loin fajitas
pork loin fajitas

pork tenderloin fajitas

Difficulty Rating: difficulty rating

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serving size: 6-10
prep time: 20 minutes
cook time: 60 minutes
cut: pork tenderloin
method: smoke

Served sizzling hot in a cast-iron pan, these fajitas pack a flavorful punch — try customizing this recipe with your favorite fajita toppings.

Ingredients

4 Chairman’s Reserve® Pork tenderloins, sliced into strips
Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper
Big Poppa’s Jalllelujah Jalapeno Seasoning Salt
Big Poppa’s Sweet Money Championship Rub
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 sweet white onion, sliced
¼–⅓ cup Worcestershire sauce
¼–½ cup soy sauce
¼ cup olive oil
1 orange
1 lemon
1 lime
½–1 tablespoon cumin

pork loin fajitas

Directions

  1. Preheat grill, smoker or oven to 250°F.
  2. Remove tenderloins from package, trim excess if needed and cut into strips/slices.
  3. Place strips of meat in a foil half pan. Squeeze in the juice of one lemon, one orange and one lime over the meat — mix to incorporate.
  4. Season liberally with Big Poppa’s Sweet Money Championship Rub and Big Poppa’s Jallelujah Jalapeño Seasoning Salt (to taste).
  5. Drizzle olive oil over the meat, followed by a few dashes of soy sauce and Worcestershire sauce. Sprinkle with cumin (your preferred amount), mix everything to incorporate into meat. Cover, place in fridge to allow everything to marinate.
  6. Place cast-iron pan in smoker to bring it to temp.
  7. Place sliced bell peppers and onions into a zip bag. Drizzle with olive oil, then season with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt. Shake to coat veggies.
  8. Place veggies into the cast-iron pan on the smoker, sauté until onions start to caramelize around the edges. Scoop veggies out of the pan and set aside.
  9. Add marinated strips of pork to cast-iron pan, flip strips after 3 to 4 minutes to cook all sides, cooking for about 7 to 10 minutes total or until cooked through.
  10. Add veggies back into pan and stir to incorporate with meat.
  11. Remove from smoker, serve hot with your favorite tortillas and toppings.

 

Pro tip: Cooking with medallions? Smoke over medium heat, turning the cuts after 2 to 3 minutes. Pull off heat when each cut of pork hits 145º F with a cooking thermometer and let rest for about 10 to 15 minutes.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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