| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork, Restaurant | 6 | Servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 1/4 | c | Dry vermouth |
| 2 | T | Fresh thyme ** or 2 |
| teaspoons dried thyme | ||
| 2 | t | Ground black pepper |
| 1 | t | Salt |
| 1 | T | Garlic, minced |
| 6 | Pork tenderloins, about 7 | |
| ounces each trimmed well | ||
| A fifth of port wine | ||
| 1 | pt | Whipping cream |
| 2 | t | Black pepper |
| 1 | T | Fresh thyme, **or 1 teaspoon |
| dried thyme | ||
| 1/2 | c | Dried cranherries |
INSTRUCTIONS
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 <adamsfmle@sprintmail.com>; mc 6/8/97 Recipe by: Adriatica Restaurant Posted to MC-Recipe Digest V1 #638 by Badams <adamsfmle@sprintmail.com> on Jun 08, 1997
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