Ingredients

HERB AND SPICE RUB

1. 1 tablespoon packed brown sugar
2. 1 tablespoon paprika
3. 1 1/2 teaspoons chili powder
4. 1 1/2 teaspoons garlic powder
5. 1 1/2 teaspoons onion powder
6. 1 1/2 teaspoons coarse salt
7. 1 1/2 teaspoons ground cumin
8. 1/4 teaspoon freshly ground pepper
9. 1/8 teaspoon ground allspice 

FAJITAS

1. Two 1-pound pork tenderloins, halved crosswise
2. 2 tablespoons herb and spice rub
3. 1/4 cup fresh lime juice
4. 1/4 cup olive oil
5. Vegetable oil, for the grill
6. 1 red bell pepper, quartered
7. 1 yellow bell pepper, quartered
8. 1 poblano chile or green bell pepper, quartered
9. 2 medium white onions, sliced crosswise 1/2-inch thick
10. 2 bunches scallions, trimmed
11. 18 small flour tortillas
12. 2 tomatoes, seeded and finely diced
13. 1 red onion, finely diced
14. 1 cup coarsely chopped cilantro
15. 1 1/2 cups sour cream
16. Chipotle Salsa
17. Pico de Gallo 

Directions

1. PREPARE THE HERB AND SPICE RUB: Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
2. PREPARE THE FAJITAS: 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.
3. 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.
4. 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.