This is a great example of how to make something old, new again. I have been using this marinade for pork tenderloins for longer than I can recall. It’s easy and tasty. Plus, pork tenderloins can easily turn out dry when cooked, but this marinade keeps them very moist.

Until recently I had always served this pork with guacamole (one of my most favorite things in the world), but then I discovered grilled avocados. Add grilled avocados to an old standby for pork and I’ve got a new winning combination.

Grilled Red Wine and Thyme Pork Tenderloin

Print Recipe

Servings 4 -6

Ingredients

For Pork:
2 pounds of pork tenderloin 2 tenderloins, trimmed of visible fat
1/2 cup of red wine
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh thyme chopped or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

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.