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PORK TENDERLOINS WITH GUACAMOLE

1/2 cup dry red or white wine
2 Tbls. vinegar (balsamic, red or white)
2 Tbls. olive oil
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
2 lb. pork tenderloins trimmed of visible fat

2 or 3 large ripe avocados
1 large ripe tomato peeled, seeded and chopped
2 Tbls. chopped fresh cilantro
2 Tbls. or more fresh lime juice
1/2 tsp. tabasco sauce
1 tsp. minced fresh jalapeno (optional)

warm tortillas

Stir together wine, vinegar, oil, thyme, salt and pepper. Place
tenderloins in a glass or porcelain dish or enameled baking pan
just large enough to hold them in one layer. Pour wine mixture
over pork, cover and refrigerate at for least 2 hours, turning
occasionally.

Place avocado meat in bowl and mash coarsely with a fork. Add the
tomato, garlic and cilantro, then mix in the lime juice. Add
tabasco sauce, jalapeno and salt and pepper to taste. Press a
piece of plastic wrap directly onto the surface of the guacamole
and refrigerate until serving.

Prepare a fire in a grill. Position oiled grill rack 4-6 inches
above the fire. Remove the tenderloins from the marinade and pat
them dry with paper towels. Reserve the marinade. Grill the pork
for about 25 minutes, brushing the meat occasionally with the
marinade and turning frequently so it browns evenly. It is done
when a meat thermometer registers 160 F (70 C). Remove from grill
and let rest 5 minutes before cutting into thin slices on the
diagonal. Serve with guacamole and tortillas.

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