Side Pannel
Grilled Pork Tenderloin with Port and Dried Cranberries
Grilled Pork Tenderloin with Port and Dried Cranberries
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- 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
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.
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.
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