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|| |
- 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.
Learn more about Grilled Avocados