Marinade:

Roughly chop the garlic and cilantro and place in the food processor with the rest of the ingredients.

Blend until a paste forms.

Pork:

Slice the pork tenderloin in 2 – 3″ strips.

Mix the strips of pork tenderloin with the marinade.

Place in the refrigerator for 8 hours or overnight.

Preheat the Big Green Egg to 500° and place the Lodge Cast Iron Wok on the grilling surface.

While the Lodge Cast Iron Wok gets heated up slice a large yellow onion. Once the Wok is ready to go, add cooking oil, the onions, and stir fry.

I poured in some of the beer I was drinking to braise the onions a bit and to add some flavor.

Remove the onions and add the marinated pork tenderloin. Stir Fry this for about 10 minutes.

Pull off the cooked pork tenderloin and toss with the onions. Serve with tortillas, sour cream, avocado, salsa, etc.