First you need to remove the silvery looking thin layer of fat that is on the surface of the tenderloin. Just use a sharp knife and peel away like you would a potato. Then cut up the tenderloin into whatever shape and size pieces you want. I cut across into slices then cut the slices into finger shaped pieces.Heat up a pan that is big enough to handle the pieces of pork in one layer. Add 1 tbsp. of oil and the pork. Lightly sprinkle with salt and pepper. Toss often as they cook.

Use as much or as little onion as you want. Rule of thumb down in Chapala was just as much onion as meat. We like it about a quarter to a third as much onion as meat. Cut the ends off the onion Cut it in half top to bottom and remove the skin. You could stop right here and just go with the meat, onions, salt and pepper. And that's the way it is done most often. It is great with just the onions. But you might want to add the tomatoes and jalapeños for a little bit of added pizazz. A Roma tomato or two. Cut in half top to bottom. Then cut the green stem thing off and cut each piece in half length wise. Then cross cut into pieces about 1/2 inch. You could keep a jar of Jalapeños in the fridge for just such an occasion or you could go with a fresh one cored and seeded then chopped up.

When the meat starts to brown add the onions. Toss a few times. When the onions start to get translucent add the Jalapeños and the tomatoes, If you are using fresh jalapeños put them in with the onions. If canned or jarred put them in with the tomatoes. Toss a couple of times and when the tomatoes start to wilt,,

Serve it up and enjoy! With some warm tortillas and maybe some Carta Blanca or Corona beer or even a little tequila?