Skillet Pork Fajitas

Serves 4

Pan IconWHY THIS RECIPE WORKS: Fajitas are a quick-cooking, all-in-one meal by design, making them the perfect choice for a busy evening. Recipes for indoor chicken or beef fajitas are fairly easy to find, so we use pork as the starring protein in this version for something a little different. Slicing pork tenderloin into bite-size pieces before cooking, rather than after, speeds up the cooking process, while the duo of bell pepper and red onion adds just the right texture, color, and sweetness to the meal. A little chili powder, added to the skillet while the vegetables cook, is all that’s needed for a flavor boost. Once the vegetables are done, we set them aside and the pork goes into the pan to cook for just a few minutes. Stirring a little lime juice, cilantro, and cumin in with the pork once it’s done adds just the right brightness.

1

tablespoon lime juice, plus lime wedges for serving

2

tablespoons minced fresh cilantro

½

teaspoon ground cumin

¼

cup vegetable oil

2

red bell peppers, stemmed, seeded, and sliced thin

1

red onion, halved and sliced thin

1

teaspoon chili powder

Salt and pepper

1

(1-pound) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick

12

(6-inch) flour tortillas, warmed

1. Whisk lime juice, cilantro, cumin, and 1 tablespoon oil in bowl.

2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add bell peppers, onion, chili powder, and ½ teaspoon salt to skillet and cook until onion is softened, about 7 minutes. Transfer vegetables to platter and tent loosely with aluminum foil.

3. Pat pork dry with paper towels and season with salt and pepper. Add remaining 2 tablespoons oil to now-empty skillet and heat until just smoking. Add pork and cook, stirring often, until cooked through, about 4 minutes. Off heat, stir lime juice mixture into pork and season with salt and pepper to taste. Transfer to platter with vegetables and serve with tortillas and lime wedges.