Free Online Recipes
 |  

Sign Up login
 
 

Pork Tenderloins with Guacamole Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Pork Tenderloins with Guacamole

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

Ingredients
1/2 cup dry red or white wine.
2 T. balsamic vinegar or red or white wine vinegar
2 T. olive oil or vegetable oil
2 t chopped fresh thyme or 1/2 t. dried thyme
1/2 t. salt, plus extra for sprinkling
1/4 t freshly ground pepper, plus extra for sprinkling
2 lb. more or less, pork tenderloins(fillets) trimmed of visible fat
2 or 3 large ripe avocados
1 large ripe tomato, peeled, seeded, and chopped
 
1 clove garlic, minced
2 T. chopped fresh cilantro
2 T. or more fresh lime juice
1/4 t. more or less Tabasco sauce
1 t. minced fresh jalapeno chili pepper, optional warm tortillas

Instructions
Stir together the wine, vinegar, oil, thyme, the 1/2 teaspoon salt and the 1/4 teaspoon ground pepper. Place the tenderloins in a glass or porcelain dish or enameled baking pan just large enough to hold them comfortably in ome layer. Pour the wine mixture evenly over the pork. Cover and refrigerate for at least 2 hours, turning occasionally.
Peel and pit the avocados and place them in a bowl. Mash them coarsely with a fork, leaving a few small lumps. Add the tomato, garlic and cilantro, them mix in the lime juice, Tabasco sauce, jalapeno, if desired and salt and pepper to taste. Press a piece of plastic wrap directly onto the surface eof the guacamole and refrigerate until serving.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the tenderloins from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Place the tenderloins on the rack. Grill for about 25 minutes, brushing the meat occasionally with the reserved marinade and turning it frequently so it browns evenly. It is done when a meat thermometer registers 160'F. Remove from the grill and let rest for 5 minutes before carving.Cut on the diagonal into thin slices. Serve with the guacamole and tortillas.


Originally Submitted
5/7/2008





0 Out of 5 from 0 reviews

You can add this Pork Tenderloins with Guacamole recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.