Puerto Nuevo Pork Fajitas

Butterfly pork loin by cutting down the length of the loin about halfway, starting at the the thick end. Flatten it (with mallet or edge of a plate) so that it is of even thickness, about 3/4-inch thick.

Mix chili powder, garlic powder, salt and pepper and massage into meat on both sides. Put it into a plastic bag and let it marinate.

Prepare hot grill. Place tenderloin over heat and cook about 5 to 7 minutes per side, or until internal temperature reaches 155 to 160 degrees F, brushing with the melted hot pepper jelly on each side to glaze. Let pork stand for a minute or two before slicing.

Remove to cutting board, slice on the diagonal into thin slices and place slices onto a warm platter. Squeeze oranges over the sliced meat, sprinkle with cilantro.

Serve immediately with warm flour tortillas and pico de gallo. Pinto beans or black beans with Mexican-style rice are good on the side.