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.
Marinade
- 2 pork tenderloins (about 1 pound each)
- ½ cup dry red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Pico de gallo
- 5 roma tomatoes, diced
- 1 small red onion, small diced
- 1 jalapeno, very finely diced
- ⅓ cup chopped cilantro
- juice from ½ lime
- ½ teaspoon sea salt
For serving
- flour tortillas
- guacamole
- sour cream
- grated cheese (optional)
- 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.
- 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.
- 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.
Mary Ann | The Beach House Kitchen says
I fell into that trap for years and now that I’m older (much) and wiser (hopefully) I realize simple is just as delicious and way more fun! These look wonderful and sound just so tasty! Your photos are just stunning and leave me drooling! Thanks for sharing and have a great weekend!
Jessie Snyder says
I love your thoughts here on entertaining, they are so true! Often times the hustle of a complicated meal makes me less of an awesome person to be around, which in turn effects the guests way more than the elaborateness of a meal. Tacos are perfect, and I love your colorful toppings here <3. That pico! I can never get mine diced small enough without falling apart into a salsa. What type of knife do you use?
Ps. Your last comment on my bites about downloading and watching my Nom show just made my day! You are so so so sweet Emily! I can't believe you watched! Thank you sweet friend – xx
Emily says
So sorry it’s taken so long to get back to you, Jessie! I always have a hard time catching up after being gone. 🙁 I have no idea how you always manage to stay so on top of things! I usually use wusthof knives, but for tomatoes I use a serrated utility knife from Kitchen Aid that we got free a long time ago with the purchase of their food processor. Just checked and it looks like they still sell it on amazon https://www.amazon.com/KitchenAid-KKFTR5SUOB-Classic-Serrated-Utility/dp/B01DKR4CB2/ref=sr_1_1?ie=UTF8&qid=1471167542&sr=8-1&keywords=kitchen+aid+tomato+knife. Serrated makes all the difference! Hope this helps. As for your Nom show, I’m such a fan! Now that I’m back and settled, I’m already looking forward to watching another episode. 🙂
Aysegul says
I love tacos in all shape or form and agree that they are the best food to make when it comes to entertaining a crowd. I usually set up a small buffet and let people make their own tacos.
Like you, I make a big batch of guac and pico de gallo and serve it with some lime, cilantro and chips. I have never met anyone, who has ever complained about it. :))
These look wonderful Emily. As always, your photos and simple styling make it look SO appetizing. Cheers!
Octavio Faron says
An authentic blend of pasilla and guajillo chiles, with a bit of vinegar, achiote powder, cumin, and garlic, make a tasty rub for pork in this flavorful taco dish.