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 doesnt 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