Grilled Red Wine and Thyme Pork Tenderloin |
Author: Nicole
- For Pork:
- 2 pounds of pork tenderloin (2 tenderloins), trimmed of visible fat
- ½ cup of red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (chopped) or ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Mix together wine, vinegar, 2 tablespoons olive oil, thyme, salt and pepper.
- Place pork in glass or ceramic baking pan or ziplock bag and pour marinade over pork.
- Cover and refrigerate at least 4 hours or overnight (preferred).
- Preheat grill to medium.
- Grill pork tenderloins for about 25 minutes, brushing with reserved marinade and turning frequently so they brown evenly.
- Pork is done when the meat thermometer registers 150-155°F or the inside is not too pink.
- Remove from grill and let stand 5 minutes before carving.
Serve this with Grilled Avocados (see note below) or guacamole.
Recipe by Riegl Palate at https://www.rieglpalate.com/red-wine-and-thyme-pork-tenderloin/
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