A Pound Of Pork Tenderloin Left Whole

A Pound Of Deveined And Peeled Shrimp

A Tablespoon Of Coarsely Chopped Red Onion

A Whole Garlic Clove Cut In Half

A Tablespoon Of Coarsely Chopped Cilantro

The Juice Of A Whole Lime

A Teaspoon Of Ground Cumin

A Teaspoon Of Chili Powder

A Coarsely Chopped Jalapeno Pepper With Seeds

2 1/2 Teaspoons Of Sea Salt, Divided

1/2 Cup Of Canola Oil

Flour Or Corn Tortillas

Into a mixing bowl, add the red onion, the garlic, the cilantro, the chili powder, the lime juice, the cumin, the jalapeno pepper, two teaspoons of sea salt, and the canola oil. Whisk until well blended.

Place the shrimp on skewers. Note: If using wooden skewers, soak them in water for at least an hour. Place the shrimp skewers in a flat baking dish. Pour half of the lime juice and the canola oil mixture over the shrimp. Place the pork tenderloin in a zip lock bag. Pour the other half of the lime juice and the canola oil mixture over the pork. Refrigerate the shrimp and the pork for 45 minutes.

Remove the shrimp and pork from the marinade. Sprinkle the pork and the shrimp with 1/2 teaspoon of sea salt.

Cook the pork on a hot gas or charcoal grill for 50 minutes. If using a gas grill, cook the meat over low heat. If using a charcoal grill, push the hot charcoal briquets to the sides and cook the meat in the center of the grill covered using the indirect cooking method.

Put the shrimp skewers on the grill during the last ten minutes of the pork cooking time. Cook the shrimp until they are pink in color.

Before serving, remove the shrimp from the skewers and carve the pork into small slices (after allowing the pork to rest for at least 10 minutes).

Serve on warm tortillas with your favorite salsa and/or guacamole.