Pork fajitas a my most favorite kind of fajitas, especially at El Tiempo. While we were in Colorado, I knew I wanted to attempt some on the grill and pork tenderloin seemed like the perfect cut for fajitas. This recipe was inspired by Food and Wine. The tip to half the pork tenderloin crosswise made it quite easy to cut into fajita strips and allowed for a really quick cook time. Make sure to cut the bell pepper into rings so they are easy to grill without having to worry about them falling through the grate. Any bell pepper color will work.
Herb and Spice Rub:
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon Kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
juice from one lime
2 tablespoons olive oil
1 pork tenderloin, halved crosswise
1 yellow bell pepper, sliced into rings
Whisk together the brown sugar, chili powder, cumin, salt, garlic powder, onion powder, pepper, lime juice, and olive oil. Pour over the tenderloin and toss to coat. Allow to marinate at room temperature for 30 minutes.
Prepare the grill to medium-high heat. Brush the grate with vegetable oil. Grill the pork until cooked through, about 4 minutes per side. Transfer the tenderloin to a platter, cover with foil and let rest for 10 minutes. While the pork is resting, grill the bell pepper for 3 minutes.
Slice the pork into strips, toss with the bell pepper and serve on warmed tortillas with guacamole.
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