INGREDIENTS

1 lbs.  Pork Tenderloin (1 large loin piece) 
Tenderloin Rub  (see Related Recipe) 
2 Tbsp. Unsalted Butter  
1 tsp. Chipotle Chile in Adobo, minced 
1 cup  Cilantro , chopped 
1 cup  Cherries , pitted, diced 
2 Tbsp.  Cranberry Juice  
1/2 tsp.  Lemon Zest  
 Salt , to taste 
1 1/4 cups Yellow Bell Peppers , julienne 
1 cup  Onion , sliced 
1 Tbsp.  Chives , chopped 
6 Mission® 6" Pressed Mazina™ Tortillas (08042)  

DIRECTIONS

1.) Rub tenderloin with rub. Set aside in refrigeration. Cut into slices before cooking.

2.) To prepare sauce, melt 1Tbs. butter in a small saucepan, add chiles. Simmer for a few minutes. Add the cilantro, cherries, cranberry juice, zest and salt. Cook over medium-low heat for 5 minutes. Set aside.

3.) In a skillet, melt remaining butter and sauté the bell pepper, onions for 2 minutes. Add tenderloin strips and cook until firm. Toss in the chives and quickly sauté.

4.) Heat tortillas until warm and pliable. Serve tenderloin fajitas with tortillas and cherry-chipotle sauce.

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