Cast Iron Pork Fajitas

Name: Cast Iron Pork Fajitas
Yield: Serves 4 to 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 2 1/2 teaspoons, kosher salt, divided; 1 1/2 teaspoons, pepper, divided; 1 teaspoon, ground cumin; 1 teaspoon, chili powder; 1 teaspoon, granulated garlic; 1 teaspoon, dried oregano; 1/8 teaspoon, ground allspice; 2 (12- to 16-ounce), pork tenderloins, trimmed; 3 tablespoons, vegetable oil, divided; 2 yellow, red, orange, or, green bell peppers, stemmed, seeded, and cut into 1⁄4-inch-wide strips; 1 , onion, halved and sliced 1⁄4 inch thick; 2 , garlic cloves, minced; 1/4 cup, chopped fresh cilantro; 1 tablespoon, lime juice; 12 (6-inch), flour tortillas, warmed

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Appears in Cook's Country December/January 2021

The goal: a satisfying supper in just one pan.

SERVES4 to 6

TIME55 minutes

WHY THIS RECIPE WORKS

Restaurants have an advantage when making multipart dishes such as fajitas—a team of cooks. But we wanted a weeknight version that would involve just one cook and one pan: the trusty cast-iron skillet. Chicken, steak, and shrimp are the usu...

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