| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork, Restaurant |
6 |
Servings |
INGREDIENTS
| 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 |
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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