Serve the fajitas with pico de gallo, avocado or guacamole, sour cream, your favorite hot sauce, and lime wedges. A nonstick skillet can also be used here; in step 3, add 2 tablespoons of oil to the skillet, swirl to coat, and heat until the oil is just smoking.

Combine 2 teaspoons salt, 1 teaspoon pepper, cumin, chili powder, granulated garlic, oregano, and allspice in bowl.

Cut tenderloins in half crosswise. Working with 1 piece at a time, cover pork with plastic wrap and, using meat pounder, pound to even ¾-inch thickness. Pat pork dry with paper towels and sprinkle with spice mixture.

Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons oil to skillet and swirl to coat. Place pork in skillet and cook until meat is well browned on both sides and registers 135 to 140 degrees, 5 to 7 minutes per side. Transfer to carving board, tent with aluminum foil, and let rest while preparing pepper mixture.

Add remaining 1 tablespoon oil and bell peppers to now-empty skillet and cook for 3 minutes. Stir in onion, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until vegetables are just softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Off heat, stir in cilantro and lime juice.

Slice pork thin crosswise. Stir any accumulated pork juices from carving board into vegetables. Push vegetables to 1 side of skillet and place pork on empty side. Serve pork and vegetables with tortillas.

A Serious Pan

Pepper Prepping