Did pork Tenderloin and Chicken Fajitas for guests on Saturday. No pics of the chicken, which actually were the best. Cut pork tenderloin lengthwise and pounded to about 1/2". Both the pork and chicken were in individual marinades that differed slightly. Chicken was a lime based vinegarette and pork was herbs in oil and Negro Modello Mexican dark ale. Cooked on a Mequite lump fire.
Made up fresh salsa, guacamole and grilled veggies. Made a batch of beans in my new cast iron dutch oven and added a mess of Spanish rice.
Left over pork was great sauteed in a little butter and served with fried eggs for breakfast yesterday morning. I'm rebuilding the same taco for today's lunch as you see in the pic.
It's Monday in San Antonio.