Southwestern Grilled Pork
Serves 6
Marinate 2 hours
Cook 25 to 30 mins
Marinade
1/2 cup of red or white wine
2 tbls balsamic vinegar
2 tbls evoo
1 tsp salt
2 tsp chopped fresh thyme or 1/2 tsp dried
Freshly ground black pepper
2 1lb tenderloins
Guacamole
3 ripe avocados
1 large tomato peeled and finely chopped
1 clove garlic
2 tbls finely chopped fresh cilantro
2 tbls fresh lime juice
1/4 tsp finely chopped jalapeno
Salt and pepper
6 warm tortillas
Preparation
Mix marinade ingredients and put in ziploc bag with tenderloins; exclude all air while sealing bag. Put in frig for 2 hours, turning occasionally.
Extract meat from avocados and chop coarsely leaving small lumps. Add and mix all other ingredients, add salt and pepper to suit and keep in frig.
Remove tenderloins from marinade and reserve. Grill and baste regularly with marinade. Cut into very thin slices after 5 minutes of rest. Place sliced pork inside warm tortillas and cover with guacamole.
Note: served on 11/08/2017 and found to be very delicious
Marinate 2 hours
Cook 25 to 30 mins
Marinade
1/2 cup of red or white wine
2 tbls balsamic vinegar
2 tbls evoo
1 tsp salt
2 tsp chopped fresh thyme or 1/2 tsp dried
Freshly ground black pepper
2 1lb tenderloins
Guacamole
3 ripe avocados
1 large tomato peeled and finely chopped
1 clove garlic
2 tbls finely chopped fresh cilantro
2 tbls fresh lime juice
1/4 tsp finely chopped jalapeno
Salt and pepper
6 warm tortillas
Preparation
Mix marinade ingredients and put in ziploc bag with tenderloins; exclude all air while sealing bag. Put in frig for 2 hours, turning occasionally.
Extract meat from avocados and chop coarsely leaving small lumps. Add and mix all other ingredients, add salt and pepper to suit and keep in frig.
Remove tenderloins from marinade and reserve. Grill and baste regularly with marinade. Cut into very thin slices after 5 minutes of rest. Place sliced pork inside warm tortillas and cover with guacamole.
Note: served on 11/08/2017 and found to be very delicious