Garden Pork Fajitas

Garden Fresh Pork Fajitas

1 pound boneless pork tenderloin, cut into thin strips

1/4 cup reduced fat Italian dressing

1/2 medium onion, sliced

1 cup sliced bell pepper

1/2 teaspoon garlic powder

2 tablespoons lemon juice

4 8 inch flour tortillas, warmed

In resealable plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid.

Heat a 12 inch nonstick skillet over medium high heat; stir fry pork and onion slices for 5 minutes.

Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat.

Serve in warm tortillas.