|
Title: Grilled Pork Tenderloin with Port and Dried Cranberries Categories: Pork, Restaurant Yield: 6 Servings 1 c Olive oil 1/4 c Dry vermouth 2 tb Fresh thyme ** or 2 -teaspoons dried thyme 2 ts Ground black pepper 1 ts Salt 1 tb Garlic, minced 6 Pork tenderloins, about 7 -ounces each, trimmed well A fifth of port wine 1 pt Whipping cream 2 ts Black pepper 1 tb Fresh thyme, **or 1 teaspoon -dried thyme 1/2 c Dried cranherries 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 Recipe by: Adriatica Restaurant Posted to MC-Recipe Digest V1 #638 by Badams |