Start by preheating the grill with a griddle and a tablespoon of oil. Or a large skillet if doing stove top. Get the temp to around 450.
Mix spices 1T chili powder; 1/2 t each of oregano ,salt, paprika and garlic powder; and 1/4 t coriander.
Trim a pork tenderloin of any silver skin and fat. Rinse and pat dry. Cut in half the long way.
Flip the halves of the tenderloin back together and cut into 1/2 inch slices. This will make them "cross grain" and more tender.
Put pork into a large bowl, add the spice mixture and stir together coating the pork well.
Prep some veggies. I went with a large onion along with a green and red pepper.7
I leave the top of the grill open at this point and increase the burners to high. Add the meat to the griddle. Stir frequently. That grill is hot. After a minute or two add the veggies.
Continue to stir and flip frequently. You will feel like your cooking here. Total cooking time 10 to 12 minutes from the pork hitting the griddle.
Serve with warmed tortillas and toppings of your choice. I used sour cream, cheese, and jalapeno slices.
Remember pork tenderloin is not pork loin.
Cut your tenderloin against the grain.
Use a BIG skillet. Cast-iron is preferred. If bigger than 12-inches, you can cook the meat and veggies together. Give the meat a few minutes headstart.
Good in the refrigerator for 2-3 days. Reheat in a skillet or microwave.
Nutrition only includes pork and veggies
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