Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
Remove ribs from refrigerator. Preheat oven to 375 degrees Fahrenheit.
Bake ribs in pan for 40-45 minutes or until tender.
Remove ribs and place them on a baking sheet. Raise oven temperature to 450 degrees Fahrenheit. Place ribs back in the oven for 15 minutes. Flip occasionally.
Combine lemon juice, orange juice, lime juice, olive oil, cumin, oregano, cilantro, garlic, salt and pepper into ziplock bag and mix ingredients together.
Add Indiana Kitchen pork tenderloin to the marinade in the bag.
Seal bag and make sure all air has been removed. Place in refrigerator for at least 4 hours or overnight.
Once marinated, adjust oven rack to the middle of oven. Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with aluminum foil.
Remove Indiana Kitchen pork tenderloin from marinade and place on baking pan. Place pan in the oven.
Cook for 20-35 minutes or until inside Indiana Kitchen pork tenderloin temperature reaches 145-160 degrees Fahrenheit.
Once Indiana Kitchen pork tenderloin is fully cooked, remove from oven and let it cool for 3-5 minutes. Place aluminum foil on top when cooling.
When ready to serve, slice or dice pork for serving and spoon any remaining juices over top. Enjoy!
Recipe Notes
*Includes time for marinating.
**Shortcut: Skip the juicing and use 4 tbs. lemon juice, 8 tbs. orange juice and 4 tbs. lime juice.
