| 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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