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.