Pork Tenderloin Fajitas

INGREDIENTS:

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

DIRECTIONS:

Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.

Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

Use leftovers for Continental Baguette, Mostly Mu Shu Pork, or Curried Pork Salad.

NUTRITION INFO:

Calories: 131
Protein: 24
Fat: 3
Sodium: 500
Cholesterol: 75
Saturated Fat: 1
Carbohydrates: 1