2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
Note: add the cilantro slowly, you may not want to use the whole 1/2 cup
|For the marinade:|
|1/3 cup canned pineapple juice|
|2 tablespoons fresh lime juice|
|2 cloves garlic, minced|
|2 teaspoons cumin|
|1/3 cup vegetable oil|
|1 teaspoon salt|
| 1/4 teaspoon pepper |
For the fajitas:
|2 pork tenderloins (about 2 pounds), trimmed of silver skin|
|2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers|
|2 green bell peppers, cored, seeded, and cut into quarters|
|2 red bell peppers, cored, seeded, and cut into quarters|
|Olive oil for brushing|
| 8 flour tortillas, wrapped in foil |
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the fresh pineapple sauce, guacamole, and sour cream. Serves 8.