1 Tablespoon olive oil, plus more to heat tortillas
1 red bell pepper, cored and cut into 1/2-inch strips
1 green bell pepper, cored and cut into 1/2-inch strips
1/2 cup onion, sliced
6 (8-inch) flour tortillas
Preheat oven to 300 degree F.
Place pork tenderloin on a large piece of heavy duty foil. Season with salt and pepper. Pour 1/4 cup Baby Back Rib Sauce over meat. Crimp foil together forming a loose pocket around the pork. Place foil wrapped pork on a rimmed baking sheet and place in oven
Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
Shred pork, then add additional Baby Back Rib Sauce to taste.
Heat olive oil in a large sauté pan over medium heat. Add bell peppers and onion. Sauté until tender and slightly caramelized. Remove and set aside.
Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Add additional oil as needed.
Wrap pork and vegetables in each tortilla and serve.