Pork tacos and fixings

I sort of threw this meal together out of my freezer/fridge/pantry surplus tonight, and for once an improvised meal turned out fabulously. Gratifying.

Pork tacos
1/2 lb. pork tenderloin, trimmed
Dry adobo (see below)
1 tsp. vegetable oil
1/2 yellow or red bell pepper, sliced into thin strips
1 Tbsp. minced chipotle chiles in adobo
1/4 cup sour cream
1-2 Tbsp. lime juice
1/4 cup chopped cilantro
4 corn tortillas, warmed

1. Rub the pork all over with the dry adobo and return to fridge for at least 15 minutes or up to an hour. 
2. Preheat oven to 425. In an 8" ovensafe skillet heat oil over med-high heat til just smoking. Add tenderloin and brown well on all sides, including ends.
3. Transfer pan to oven and roast until temperature registers 140 (start checking after 12 minutes or so; mine took 20 but was a little frozen still). 
4. Remove pork to a cutting board, tent with foil, and let rest 10 minutes before cutting; the temp should rise 10-15 degrees.
5. While pork cooks/rests, mix together sour cream and lime juice. Saute the bell pepper strips over med-high heat until well charred. Prep remaining ingredients and serve with sliced pork.

Dry adobo rub (adapted from Daisy Martinez, Daisy: Morning, Noon, & Night)
Mix together:
3 Tbsp. sea salt
1 1/2 Tbsp. pepper
2 Tbsp. garlic powder
1 tsp. dried oregano
You will have tons left over; it will keep fine for a couple months at room temp.

This goes great with a mango batido (adapted from CI's Best International Recipe):
1 ripe mango, peeled and cut into rough 1" pieces
3/4 cup whole milk (or coconut milk---thought of this variation too late)
1/2 Tbsp. sugar
1 cup ice
Blend until smooth and serve very cold.