Grilled Pork Tenderloin with Port and Dried Cranberries

Ready in 1 hour

Top-ranked recipe named "Grilled Pork Tenderloin with Port and Dried Cranberries"

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Try this Grilled Pork Tenderloin with Port and Dried Cranberries recipe, or contribute your own. "Restaurant" and "Pork" are two tags used to describe Grilled Pork Tenderloin with Port and Dried Cranberries.


Ingredients

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1 tb Garlic, minced
2 ts Black pepper
1 tb Fresh thyme, **or 1 teaspoon
1/2 c Dried cranherries
2 tb Fresh thyme ** or 2
A fifth of port wine
1/4 c Dry vermouth
6 Pork tenderloins, about 7
1 pt Whipping cream
1 c olive oil
2 ts Black Pepper; ground
1 ts Salt

Original recipe makes 6 Servings

Servings  

Preparation

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

Calories Per Serving: 187 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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