Okay, so there's not any good way of getting around the name. That's what it is. I found a recipe similar in Cooking Light and spiced it up with a few different ingredients. This is a quick, healthy recipe that you can do on a busy weeknight when you've got about 6,492 other things on your mind!
I buy the fajita vegetable mixture at Kroger (it comes presliced; ah-thank-you for the freedom from chopping time). If you don't have this <unfortunately for me, Kroger was sold out>, just take 1 red bell pepper, 1 green bell pepper, and 1/2 a white onion and slice into fajita-style strips.
Chop, chop, chop.
Refrigerated salsa is the base of the sauce. I love medium, but if you're not a spice person, go for mild! If you can't find refrigerated salsa, dig into some Rotel (about 2 cans).
Now then, it may not look tasty... but don't judge a book by the... Well. Go ahead and judge, actually. But you're missing out on The S--- Mexican Pork, baby!
1/2 tbs. grapeseed oil
Fajita vegetable mixture
1 lb. pork tenderloin, trimmed* and diced into bite-sized pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
1 container fresh salsa
Optional accompaniments: avocado, cilantro, or light sour cream
In a large skillet**, bring oil up to medium-high heat (or until shimmering). Add fajita vegetable mixture and toss to coat. Saute until onions and peppers until they begin to char, about 5 minutes, stirring occasionally.
Meanwhile, season pork evenly with salt and pepper. Once veggies are ready, add pork to pan and brown on all sides, stirring vegetables around so they don't burn. Add salsa <listen to the sizzle> and reduce heat to medium-low. Cover and simmer, stirring occasionally, until sauce has thickened and salsa has reduced in half (about 15-20 minutes).
Serve over rice with any of the following accompaniments: freshly diced avocado, cilantro, or light sour cream.
Makes 2 servings at 265 calories each <without rice or accompaniments> (Fat: 6.4g, Sat Fat: 1.8g, Cholest: 70.3mg, Sodium: 2,472mg, Carb: 21.2g, Fiber: 1.9g, Sugars: 9.9g, Protein: 32g)
*Meaning cutting off as much of the silver/white-colored lining as you can; most pork tenderloins come this way already
**The only reason I'm not using the Dutch oven for this recipe is because it tends to get too hot and the sauce evaporates quicker than it can absorb into the meat.