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| Grilled Pork Tenderloin With Port And Dried Cranberries Recipe |
Category: Pork
Rating:
N/A
Servings: 6
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Ingredients
1 cup olive oil
1/4 cup dry vermouth
2 tablespoon fresh thyme ** or 2 teaspoons dried; thyme
2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon garlic, minced
6 pork tenderloins, about 7 ounces ea; ch, trimmed well
1 a fifth of port wine
1 pint whipping cream
2 teaspoon black pepper
1 tablespoon fresh thyme, **or 1 teaspoon dried; thyme
1/2 cup dried cranherries
Cooking 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 ; mc 6/8/97
Recipe by: Adriatica Restaurant Posted to MC-Recipe Digest V1 #638 by Badams on Jun 08, 1997
pork,restaurant
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