Guest Author - Terri Perkins Fulton

Need a reason to have a party? Well, it's a great time to fire up the grill and host an authentic backyard fiesta. For the main course, try making this updated version of fajitas. The pork tenderloins are marinated in a blend of chiles and citrus juices that lend an extraordinary flavor to this already very tender cut of meat. The onions and peppers were chosen for both taste and color. I've included the traditional red bell peppers, but paired them with deep green and spicy poblano chiles. The slightly sweet and carmelized chunks of red onion are a nice balance. When placed all together on a platter, the meat and veggies combine in a feast that can be enjoyed by both eyes and taste buds alike.

Grilled Fiesta Pork Tenderloins with Onions and Peppers

Serves 6-8

For the Meat:
4 dried ancho chiles
1/4-cups olive oil
1/3-cup orange juice
1/4-cup lime juice
2 canned chipotle chiles
6 garlic cloves
1 tablespoon dried oregano
5 lbs pork tenderloin

For the Vegetables:
1/4-cup olive oil
3 fresh poblano chiles, halved, stemmed and seeded
3 fresh red bell peppers, halved, stemmed and seeded
2 medium red onions, quartered
Salt and pepper

For Serving:
Warm corn or flour tortillas
Salsa
Guacamole

Bring three cups water to boil in small saucepan. Add the ancho chiles, cover the pan and remove from heat. Let stand thirty minutes until chiles soften.

Place pork tenderloins in a large plastic zip lock bag. Remove the chiles from the water to processor, discarding the stems and shaking out the seeds. Add juices, the chipotle chiles and the garlic and oregano. Process until smooth, adding some of the chile soaking water if needed to make the mixture the texture of light gravy. Pour into the zip lock back and toss gently to entirely coat pork. Refrigerate at least 4 hours or overnight.

Prepare barbecue to medium heat. Remove pork from marinade to platter. Sprinkle with salt and pepper. Remove any left over marinade to small bowl. Grill tenderloins, basting with left over marinade and turning periodically until done, about forty minutes.

Approximately half way through the cooking time, drizzle olive oil over the peppers and onions and season with salt and pepper. Grill the peppers and onions along side the pork until crisp tender and blackened in spots, about twenty minutes.

Place the pork on a platter and let rest about 5 minutes. Slice or shred the pork, then slice the peppers and onions into 1/4-inch strips. Place the pork on another platter, drizzle with any accumulated juices, and serve surrounded by the peppers and onions. Acompany with warm tortillas, your favorite salsa and guacamole.