Pork Tacos with Onions and Peppers

Total Time:
30 min
20 min
10 min

4 servings

  • 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
  • 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

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