Grilled Pork Tacos with Jalapeño-Lime Dressing

Heat a grill to medium-high.

Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.

Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.

Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.