Tacos with pork tenderloin, red onion and bell pepper

Ingredients:

• 1 large pork tenderloin (about 600 g), trimmed
• 3 tbsp. l. olive oil
• 2 tsp fajita seasonings
• 2 sweet peppers (red and/or yellow), thinly sliced
• 2 small heads of red onion (cut one and a half into thick rings, and the remaining one into thin rings)
• 6 radishes, thinly sliced
• 2 smooth-skinned cucumbers, chopped
• 2 teaspoons finely chopped pickled jalapenos, + 1 tablespoon brine
• 0.5 cup fresh cilantro
• Juice of half a lime + wedges for serving
• 12 corn tortillas, warmed

Preparation:

1. Place a rimmed baking sheet in the oven under the broiler; heat on broiler mode for 5 minutes.
2. In a large bowl, toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning. Transfer the pork to a hot baking sheet and broil for 5 minutes.
3. Meanwhile, add the bell pepper, thick onion rings, 1 tablespoon olive oil, and the remaining 1 teaspoon fajita seasoning to a bowl; toss to combine.
4. Turn the pork over and arrange the vegetables around it. Cook, stirring the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork reaches 145°F (63°C), 5 to 7 minutes.
5. Transfer the pork to a cutting board and let rest for 5 minutes. Continue to stir-fry the vegetables if necessary.
6. Combine thinly sliced ​​red onion, radishes, cucumbers, jalapeño, and brine in a bowl; season with salt and black pepper. Add cilantro, the remaining 1 tablespoon olive oil, and lime juice; toss to combine.
7. Slice the pork and toss with peppers and onions. Serve on tortillas with cucumber salad and lime wedges.