Grilled pork tenderloin with port and dried cranberries

6 Servings

Ingredients

Quantity Ingredient
1 cup Olive oil
¼ cup Dry vermouth
2 tablespoons Fresh thyme ** or 2 teaspoons dried thyme
2 teaspoons Ground black pepper
1 teaspoon Salt
1 tablespoon Garlic, minced
6 Pork tenderloins, about 7 ounces each, trimmed well
A fifth of port wine
1 pint Whipping cream
2 teaspoons Black pepper
1 tablespoon Fresh thyme, **or 1 teaspoon dried thyme
½ cup Dried cranherries

Directions

Combine oil, vermouth, thyme, pepper, salt and garlic. Add pork. Marinate overnight. In a large sauce pan, reduce Port down to 1 cup over high heat.

Add cream, pepper, and 1 tablespoon fresh thyme. Reduce until sauce thickens, being careful that the cream doesn't overflow. Add cranberries.

Simmer 2-3 minutes. Set aside.

When ready to prepare pork, allow it to reach room for 1 hour before grilling. Charcoal grill the pork over hot coals, turning on all sides, about 10 minutes, until juicy and still a little pink. Slice on the bias.

Pour Port sauce over s1ices.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Typos by Brenda Adams <adamsfmle@...>; mc 6/8/97 Recipe by: Adriatica Restaurant Posted to MC-Recipe Digest V1 #638 by Badams <adamsfmle@...> on Jun 08, 1997

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