Marinade
1/2 cup of lime juice
3 teaspoons of ground cumin
1 1/4 teaspoon salt
8 cloves of garlic finely chopped
1/2 pound pork tenderloin thinly sliced
1 large onion thinly sliced
3 medium bell peppers thinly sliced. You can use 1 red, 1 green 1 yellow
4 flour tortillas 8 to 10 inch
Marinade
mix lime juice, cumin, salt and garlic in a shallow dish.
Reserve 50% of the marinade to cook peppers & onions in.
Cover and refrigerate tenderloin in 50% of the marinade at least 30 minutes but no longer than 24 hours.
Heat a 10 or 12 inch skillet. Add onion, bell peppers and marinade and cook until crisp-tender. Add in Pork slices, cook about 3 to 4 minutes.
Place pepper, onion and pork mixture in a tortilla. Fold over and serve.
Short cut; Buy a pork tenderloin in the grocery store that is already marinading in the package.
For a marinade to cook the peppers in, you can use Italian dressing or any oil based salad dressing.
This is an easy recipe to increase to feed a crowd. Just increase the number of peppers and onions, use a larger pork tenderloin and add a few more tortillas.