Chipotle-Marinated Pork Tenderloin Fajitas
From EatingWell Magazine August/September 2006

1 small green bell pepper, cut into 1-inch-wide strips
1 small red bell pepper, cut into 1-inch-wide strips
1 small red onion, cut into 1/2-inch-thick rounds
2 teaspoons canola oil
Chipotle-Marinated Pork Tenderloin, grilled, thinly sliced and cut into strips
1/4 cup sour cream
1/4 cup Pico de Gallo (Fresh Tomato Salsa)
4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed

1. Preheat grill to high or heat a large indoor grill pan over high heat. Grill the pork according to the recipe for Chipotle-Marinated Pork Tenderloin.

Lightly brush peppers and onion with oil and grill until lightly browned and soft, turning once, 3 to 7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.

2. Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.

Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds. Can be kept warm in a 200°F oven.

Makes 2 servings, about 1 1/2 cups filling each