Grilled Pork Tenderloin Tacos

Sometimes when it comes to entertaining, I fall into the trap of thinking that a meal needs to be complicated and time-consuming in order to be special.  I forget that the most important part of getting together are the people, and while food plays an important role in gathering us around the table, I find that most people are just as appreciative of a simple meal as they are with a more elaborate one.   So lately in order to keep the stress levels low when we have friends over, I’ve been trying to plan meals that are crowd-pleasing but also manageable and straightforward.  I think most would agree that tacos makes excellent party fare-  a taco bar set out with bowls of salsas, guacamole, cheeses, and a variety of fillings can be so festive and colorful, and there are endless possibilities.

Years ago my brother-in-law’s family served us these pork tenderloin tacos and it’s been a favorite to serve at dinner parties ever since.  Some good friends recently joined us for dinner and having these tacos made for an easy and relaxed evening together.  The marinade for the pork has become my go-to choice for tenderloins and it’s good enough to even serve plain along with some rice or quinoa and sautéed greens.  The marinade, pico de gallo, and guacamole can all be prepared ahead of time so when guests arrive the only tasks left to do are to grill the meat and warm the tortillas.   Serve with a green salad and perhaps this crackly crust mixed berry cobbler for dessert to make a complete summer meal.

Grilled Pork Tenderloin Tacos

Ingredients

Marinade

• 2 pork tenderloins (about 1 pound each)
• 1/2 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Pico de gallo

• 5 roma tomatoes, diced
• 1 small red onion, small diced
• 1 jalapeno, very finely diced
• 1/3 cup chopped cilantro
• juice from 1/2 lime
• 1/2 teaspoon sea salt

For serving

• flour tortillas
• guacamole
• sour cream
• grated cheese (optional)

Instructions

1. Combine wine, vinegar, oil, thyme, salt, and pepper together in a gallon-sized sealable bag. Add the tenderloins and seal bag, being careful not to trap extra air in the bag. Refrigerate for 2-6 hours. Alternatively, tenderloins can be placed in a glass baking dish and marinade can be poured over. Turn tenderloins occasionally to marinate evenly.
2. In a large bowl, use a rubber spatula to gently toss the ingredients for the pico de gallo. Add additional lime juice and salt to taste. Transfer to a serving bowl and set aside.
3. About 40 minutes before you are ready to serve, turn the grill to medium heat. Grill the pork for 20-30 minutes, rotating the pork every ten minutes or so and brushing with the marinade. Allow the pork to rest for 10 minutes before cutting into thin slices on the diagonal. Serve with warm tortillas, pico de gallo, guacamole, sour cream, and grated cheese.