Name: Pork Tacos with Onions and Peppers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 large pork tenderloin (about 1 1/4 pounds), trimmed; 3 tablespoons extra-virgin olive oil; 2 teaspoons fajita seasoning; 2 bell peppers (red and/or yellow), sliced; 2 small red onions (11/2 thickly sliced, 1/2 thinly sliced); 6 radishes, thinly sliced; 2 Persian cucumbers, chopped; 2 teaspoons finely chopped pickled jalapenos (mild or hot), plus 1 tablespoon brine; Kosher salt and freshly ground pepper; 1/2 cup fresh cilantro; Juice of 1/2 lime, plus wedges for serving; 12 corn tortillas, warmed

Directions

Put a rimmed baking sheet under the broiler; preheat 5 minutes. Toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning in a large bowl. Transfer the pork to the hot baking sheet and broil 5 minutes. Meanwhile, add the bell peppers, thickly sliced onions, 1 tablespoon olive oil and the remaining 1 teaspoon fajita seasoning to the bowl; toss.
Turn the pork and scatter the vegetables around it. Broil, tossing the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork registers 145 degrees F, 5 to 7 minutes. Remove the pork to a cutting board and let rest 5 minutes. (Continue broiling the vegetables, if needed.)
Toss the thinly sliced onion, radishes, cucumbers, jalapenos and brine in a bowl; season with salt and pepper. Add the cilantro, the remaining 1 tablespoon olive oil and the lime juice; toss.
Slice the pork and toss with the peppers and onions. Serve in the tortillas with the cucumber salad and lime wedges.

Photograph by Ryan Dausch

Pork Tacos with Onions and Peppers

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