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1/2 cup dry red or white wine
2 Tbls. vinegar (balsamic, red or white)
2 Tbls. olive oil
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 lb. pork tenderloins trimmed of visible fat
2 or 3 large ripe avocados
1 large ripe tomato peeled, seeded and chopped
2 Tbls. chopped fresh cilantro
2 Tbls. or more fresh lime juice
1/2 tsp. tabasco sauce
1 tsp. minced fresh jalapeno (optional)
warm tortillas
Stir together wine, vinegar, oil, thyme, salt and pepper. Place tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them in one layer. Pour wine mixture over pork, cover and refrigerate at for least 2 hours, turning occasionally.
Place avocado meat in bowl and mash coarsely with a fork. Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until serving.
Prepare a fire in a grill. Position oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade. Grill the pork for about 25 minutes, brushing the meat occasionally with the marinade and turning frequently so it browns evenly. It is done when a meat thermometer registers 160 F (70 C). Remove from grill and let rest 5 minutes before cutting into thin slices on the diagonal. Serve with guacamole and tortillas.
2 Tbls. vinegar (balsamic, red or white)
2 Tbls. olive oil
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 lb. pork tenderloins trimmed of visible fat
2 or 3 large ripe avocados
1 large ripe tomato peeled, seeded and chopped
2 Tbls. chopped fresh cilantro
2 Tbls. or more fresh lime juice
1/2 tsp. tabasco sauce
1 tsp. minced fresh jalapeno (optional)
warm tortillas
Stir together wine, vinegar, oil, thyme, salt and pepper. Place tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them in one layer. Pour wine mixture over pork, cover and refrigerate at for least 2 hours, turning occasionally.
Place avocado meat in bowl and mash coarsely with a fork. Add the tomato, garlic and cilantro, then mix in the lime juice. Add tabasco sauce, jalapeno and salt and pepper to taste. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until serving.
Prepare a fire in a grill. Position oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with paper towels. Reserve the marinade. Grill the pork for about 25 minutes, brushing the meat occasionally with the marinade and turning frequently so it browns evenly. It is done when a meat thermometer registers 160 F (70 C). Remove from grill and let rest 5 minutes before cutting into thin slices on the diagonal. Serve with guacamole and tortillas.
