Pigdog and I are at the lake again this week, and once again it was my turn to cook. Realizing that the anti-onion-and-pepper crew wasn’t around, I pulled out all the stops and put all those colorful veggies to work again tonight in some pork tenderloin fajitas.
The pork tenderloin was marinated in a mixture of red wine, Worcestershire sauce, chipotle pepper sauce, cayenne pepper, and some taco seasoning for a couple of hours before going on the Performer. After about an hour of indirect cooking they are ready to come off the grill.
The onions and peppers went in a pan with some EVOO and went on the grill where the pork had been.
Shortly thereafter, the pork was sliced, mixed up with the onions and peppers, and left on the grill long enough to be steaming hot and ready to serve.
The final results were excellent. The other blue pot contained a mixture of refried beans, black beans, and a can of hot, fire-roasted Ortega chili peppers. Some cheese was sprinkled over the top, and Pigdog and I proceed to pig out.
No plated pictures tonight, they didn’t turn out worth a darn. Maybe Santa will bring me a new camera for Christmas…