Leftover Pork Loin Fajitas

These leftover pork loin fajitas are a simple way to turn cooked pork into a fast, flavorful meal. Thinly sliced pork loin is reheated with sautéed peppers, onions, and fajita-style seasonings, then served hot in tortillas, over rice, or on its own in a bowl. Because the pork is already fully cooked, this recipe comes together quickly and works well for weeknight dinners or meal planning.

Using leftover pork loin for fajitas is also a practical way to reduce food waste and make the most of ingredients you already have on hand. Repurposing cooked meat stretches food budgets, increases the number of meals a single cut of pork can provide, and helps ensure that nothing goes to waste. With minimal prep and flexible serving options, this recipe is designed to be easy, adaptable, and efficient without sacrificing flavor. 

A traditional roasted pork loin might be served one night with mashed potatoes and braised onions, then the next day transformed into a warm, flavorful Tex-Mex style dish for lunch or dinner. Reusing leftovers this way keeps meals interesting and makes it easier to finish what you started, instead of letting good food sit forgotten or get thrown away.

Estimated Nutritional Information

Important note: Not all BBQ Sauces are gluten free. This recipe is gluten free only because we have intentionally used gluten free sauce and seasonings.

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/4 total

• Calories: 255

• Protein: 24 g

• Fat: 13 g

• Net Carbohydrates: 11 g

Ingredients- Leftover Pork Loin Fajitas

• About 1 pound leftover pork loin roast, cooked

• 2 medium onions, sliced

• 2 bell peppers, sliced

• Salt and pepper, to taste

• BBQ sauce, to taste

• Taco seasoning, to taste

• 1 lemon or lime, juiced or 1 to 2 tablespoons citrus juice

• 2 Tablespoons Cooking Oil for pan

BBQ sauce and taco seasoning amounts will vary based on preference and how much pork you are using.

Instructions- Leftover Pork Loin Fajitas

About the Pork Loin

Pork loin is a regular part of our household rotation because it is economical, versatile, and easy to trim lean. In this recipe, I am referring specifically to a boneless pork loin, the long, thick cut that is often sold whole at the meat counter. It is not the smaller pork tenderloin, which is a different cut entirely.

Both cuts are good, but pork loin is usually much less expensive per pound and is commonly sold in larger 8 to 12 pound portions that can approach two feet in length, making it well suited for cooking and using across multiple meals. Most of the time we buy a whole loin in order to eat it once, and vacuum seal 1-2 other whole roasts for the freezer. When possible, I choose the boneless version, that is just my personal preference and usually the way they come sealed from the meat counter anyway.

Of the loin and the tenderloin, the loin is the larger of the two cuts.

Cooking Leftover Pork Loin Fajitas

This recipe comes together quickly. Start by placing a large stainless steel frying pan on the stove on medium to preheat. While the pan is heating, slice a couple of medium onions and a couple of peppers. By the time the vegetables are prepped, the pan should be hot enough to add a small amount of olive oil, followed by the onions and peppers, seasoned with salt and pepper. You can stir the vegetables to combine and separate the onion slices, but tossing them in the pan works just as well and is half of the fun, for me at least. Let the onions and peppers move and mix as they cook.

While the vegetables are sizzling, remove the leftover pork loin from the refrigerator and place it on a cutting board. Depending on the size of the loin, cut it lengthwise once or twice to create pieces that are easier to handle. You want final pieces small enough to be bite sized. Slice the pork thinly across the grain, taking your time to keep the pieces as even as possible. Almost more ‘shaving’ than cutting. 

As you work, keep an eye on the onions and peppers, giving the pan a toss or a quick stir as needed. The goal is for the vegetables to soften and release their moisture, cooking down evenly without browning too aggressively on one side. 

Also we are ‘sweating’ the onions, not trying to ‘caramelize’ them. We want them to cook, shrink, and release their moisture. A little bit of browning is fine but we aren’t going to be cooking long enough to caramelize them. 

Once the peppers and onions have sweated and softened, releasing their moisture, add a few tablespoons of Sticky Fingers Sugar Free BBQ Sauce, which is also gluten free. Stir well to coat the vegetables evenly and let the sauce cook down slightly.

At this point, add the juice of a lemon or lime, whichever you have on hand, and mix again. The barbecue sauce is rich and sweet, and the acidity from the citrus helps balance it out and brighten the dish. You may not be able to pick it out as a distinct flavor, but it makes a noticeable difference when it is not there.

Generously sprinkle your preferred taco seasoning over the vegetables. Add the shaved pork on top and season again, making sure both the vegetables and the pork are well coated. You can use a store-bought seasoning, but we also keep a jar of our homemade taco seasoning on hand and use it often.

Mix everything thoroughly, separating any pork slices that stick together so the seasoning can reach all surfaces. Continue tossing and stirring until the pork is heated through and the sauce has thickened, coating everything evenly.

To Serve

To serve, spoon the pork and vegetables over rice, tuck them into warm tortillas, or enjoy them on their own as a bowl. For a lower-carb option, Egglife wraps also work well. This is an easy way to turn an unfinished roast into leftover pork loin fajitas the next day, with very little extra effort. This prevents food waste, stretches food access and kitchen budgets, and tastes great. 

*This post is part of Boarding Axe Kitchen’s Community content and programming, reflecting our work around food access, education, and reducing food waste using shelf-stable ingredients commonly found in pantries and food shelves.