Photos are courtesy of Brian Grafstrom, who is making this dish while traveling in London, England!
- 1 1/2 pound pork tenderloin
- 1/2 cup olive oil
- 1/2 cup red wine
- 1/4 cup white Worcestershire sauce
- Fresh garlic chives, bay leaves, thyme and oregano
- 1-2 cups fresh basil leaves, julienned or sliced
- 2 cups chopped vine-ripened tomatoes
- 1 cup chopped white onion
- 1 cup chopped yellow bell pepper
- 4 flour tortillas
Place the pork tenderloin in a one gallon sealable bag with the olive oil, wine, white Worcestershire sauce, half of the julienned basil, and plenty of chopped fresh herbs. (Strip the tiny leaves off the thyme stems, and gently crush the bay leaves.)
Marinate for 2-3 hours. Grill the tenderloin over medium-hot coals until faintly pink inside, about 10-15 minutes on each side. You can also sear the tenderloin on the stove over medium heat, and then roast it at 400º for 10-15 minutes, or at 300º for 25-30 minutes. Check the tenderloin after 15 minutes, because pork cooks quickly. If you have a meat thermometer, interior temperature should be about 150º, and the center should be hot, yet still pink and juicy.
Chop the tenderloin into bite-size chunks, and serve on warmed flour tortillas with the fresh basil, chopped tomatoes, chopped onion and peppers.
Pinot noir, sangiovese, or zinfandel.