- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground allspice
- Two 1-pound pork tenderloins, halved crosswise
- 2 tablespoons herb and spice rub
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- Vegetable oil, for the grill
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 poblano chile or green bell pepper, quartered
- 2 medium white onions, sliced crosswise 1/2-inch thick
- 2 bunches scallions, trimmed
- 18 small flour tortillas
- 2 tomatoes, seeded and finely diced
- 1 red onion, finely diced
- 1 cup coarsely chopped cilantro
- 1 1/2 cups sour cream
- Chipotle Salsa
- Pico de Gallo
- Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
- Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
- Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.
- Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm. Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and and Pico de Gallo.