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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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