Pork fajitas were on the menu tonight, mainly because I felt like showing off to Pigdog again. I think he likes it when I do this, since he keeps coming back for more meals. Then again, he may just be a freeloader (hi pal, I know you read this).
The pork was butterflied tenderloin marinated in a mixture of white wine, Worcestershire sauce, chili powder, cayenne pepper, and a dash of salt. It was seared on both sides to seal the juices, then pulled away from the coals and cooked indirectly until it was done.
While it was cooking, a pan of red and white sweet onions, green and orange bell peppers, and some tomatoes were simmering away in some olive oil and the remainder of the pork marinade. A pot of pinto and black beans with jalapenos finished off the menu (and filled the rest of the grill).
Once the pork was done, it was sliced into small strips and mixed in with the onion, pepper, and tomato mix. Back on the grill it went to mix up the flavors.
Flour tortillas were toasted quickly over the coals, and final assembly included a topping of some Tabasco Chipotle Sauce and a few dabs of sour cream.
Once again, the pictures don’t quite do justice to this meal. Pigdog turned down ice cream for dessert; his comment was something along the lines of “this is dessert.” And then he proceeded to prove it by going back for more…
{ 4 comments… read them below or add one }
Nice job there, love fajitas and the beans look good as well.
wicked pretty
Wicked tasty, too… We ate the leftovers for lunch today although they weren’t as good as last night, they were still the best lunch I’ve had in recent memory.
Great looking eats. I’ve never tried pork fajitas before, just chicken and steak. There’s a first time for everything, right?