1 ½poundsSmithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin
2tablespoonslight olive oil
1red bell peppercut into strips
1large yellow onioncut into small wedges
½teaspooneach salt and pepper
Fresh cilantro as garnish
Cut pork tenderloin into ¾-inch cubes. Heat 1-tablespoon olive oil to medium-high heat in a large non-stick pan. Add pork and sauté until browned and internal temp reaches at least 145 F, about 10 minutes. Stir in juice of one lime and remove pork from pan.
Heat remaining olive oil in pan, add bell pepper and onion. Stir in cumin and chili powder. Sauté just until tender, about 5 minutes. Stir in juice of remaining lime and cooked pork. Remove from heat.
Toast tortillas if desired, top each with pork fajita mixture and garnish with cilantro.