I know. I’ve been posting a lot of fat and/or sugar bombs recently. That’s partly because it’s what we’ve been eating, and partly because I wasn’t sure you really wanted to see my spaghetti with meat sauce recipe (it involves a jar of Ragu. But I’ll tell you if you really want to know). So last night I wanted to make something kind of healthy and nutritious.

And so, pork fajitas with mango. I saw this recipe in Cooking Light ages ago, and I’ve made it a few times before. The only issue I’ve encountered is that it’s quite difficult to purchase a ripe mango. This time, I bought a not-totally-ripe one and let it sit in my fruit basket for a few days.

It seriously made all the difference. You may recall that I am not a fan of cutting mangoes. Well, ripe mangoes are much easier to deal with, I’ve learned. Plus they add some more color and a fun tropical taste to these fajitas.

You’ll notice the recipe only calls for one pork tenderloin. Well, two come in a package. This time I actually purchased them from a meat counter, but I figured it is always good to have leftovers. I didn’t increase any of the other ingredients except the cumin and lime juice. But you probably don’t even need to do that.

You also may notice I didn’t use any onion. I am weird about onions (sometimes I like them, sometimes I don’t), but mainly I just didn’t want to have to cut one up. You should probably use them though, assuming you like them.

I’ve probably told you this before: My husband loves pork tenderloin. I didn’t love it at first, but I like it now. I especially like how easy it is to prepare. This recipe is totally something you can do after work and still eat dinner at a reasonable hour.

Thanks for ripening, mango!

The original version of this recipe says you should serve the pork/peppers mixture with tortillas, mango and fat-free sour cream. I actually did get light sour cream, but clearly it is not required. You can add cheese, or salsa or whatever you want. Of course, they aren’t quite as low fat with cheese.

I am not going to include the nutrition information for these, but if you really want it you can see it here.

One tenderloin is supposed to make 4 (small-ish) servings.
Pork Fajitas with mango (From Cooking Light magazine)
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 (1-pound) pork tenderloin, trimmed, cut into strips*
Cooking spray
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 cup thinly sliced onion
3 garlic cloves, minced**
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
8 flour tortillas
1 mango, diced
Sour cream

Combine juice, cumin, and pork in a medium bowl, tossing well to coat. Let stand 5 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan and sauté until done (about four minutes). Remove meat from pan.

If necessary, re-coat pan with cooking spray. Add peppers and onion; cook 6 minutes or until tender. Add garlic and pork; cook for 1 minute. Add soy sauce and sugar; cook another minute. Remove from heat.

Warm the tortillas***. Serve pork mixture with tortillas, mango and sour cream.

*I cut mine into medallions, then cut those in half.
**Oops. I just realized I only used one clove of garlic. Three would definitely be better.
***I microwaved one for 15 seconds. You can also wrap a few in a damp paper towel and microwave them for about 20 seconds. The damp paper towel helps them stay soft. There may be warming instructions on the package.