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 Pork Tenderloin Fajitas 

"Vegetables are interesting but lack a sense of purpose
when unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Pork Tenderloin Fajitas
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Servings: 6

Herb and Spice Rub:
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice

Fajitas:
Two 1-pound pork tenderloins,
halved crosswise
2 tablespoons herb and spice rub
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell
pepper, quartered
2 medium white onions, sliced
crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo

 1. Prepare the herb and spice rub: Combine all of the ingredients in a
1/2-pint jar. Cover and  shake to blend.
2. Prepare the fajitas: Cut the tenderloins halfway through lengthwise;
pound to 1/4-inch  thickness with a meat mallet. Put the meat in a
baking dish; sprinkle with the rub. Drizzle on the   lime juice and oil
and turn to coat. Cover and set aside to marinate for 30 minutes.
3. Light a grill. Lightly brush the grate with oil. Grill the peppers, onions
and scallions until they  begin to char at the edges. Remove to a large
platter and keep warm. Remove the meat from the marinade and pat
dry. Grill the pork over high heat until browned and cooked through,
about 4 minutes per side. Transfer the meat to a carving board and cut
crosswise into thin slices. Transfer the meat to a platter, cover loosely
with foil and keep warm.
4. Warm the tortillas on the grill until soft, 10 to 20 seconds on each
side. Place them in a cloth-lined basket, cover and keep warm.
Serve the fajitas and grilled vegetables with the tortillas, diced
tomatoes, red onion, cilantro, sour cream and Chipotle Salsa
and Pico de Gallo.
-- Steven Raichlen
 

More from Steven Raichlen:
Bloody Mary Steaks
Gorgonzola Cheeseburgers with Pancetta
Memphis-Style Ribs
Millionaire Brisket with Coffee and
Beer Mop Sauce