Pork Fajitas

Friday April 6

We had some leftover tomatillo salsa and flour tortillas from Tuesday, so from among several Mexican options, we decided to make (Tex-Mex) fajitas.

We defrosted a package of four thin-sliced pork tenderloins and dusted them with a mix of ca. 1/2 tsp. each of red chile, cumin, and salt, and a pinch of pepper.  Drizzled them with a little lime juice and olive oil and let them marinate for an hour or two.

When it was dinner time, we sliced up a yellow and a red bell pepper,  plus a large onion.  Seared them in a pan with a bit of hot oil, peppers first, then onions, until the pepper edges were brown and the onions golden and tender.  Removed and covered them, then seared the meat in the pan until done, flipping every minute for a total of about 4 mins.  While the meat rested a bit, deglazed the pan with lime juice and the liquid from the tomatillo salsa.  Then sliced the meat, warmed the tortillas, filled them with meat and vedge ad lib, garnished with dabs of yogurt and tomatillo salsa, and rolled them up.

This is one of those dishes you literally can't put down, because it would just unroll.  But you sure can get 'em down, if you know what I mean; and those who aren't native speakers of English probably don't.