Grilled Pork Tenderloin Recipe

6 pork tenderloins, (7oz. each)

Marinade:
1 cup olive oil
1/4 cup dry vermouth
2 Tablespoons fresh thyme or 2 teaspoons dried
2 teaspoons black pepper
1 teaspoon salt
1 Tablespoon minced garlic

Sundried Cranberry Sauce:
1 fifth port
1 pint whipping cream
2 teaspoons pepper
1 Tablespoon thyme or 1 teaspoon
dried thyme
1/2 dried cranberries, available in most grocerie stores either with produce or the nuts

Mix marinade ingredients and let pork marinade overnight in the frig. Let set at room temperature 1 hour before grilling. Charcoal grill on hot grill for 10 minutes - should be juicy and pink. I find it needs more time but maybe my coals aren't hot enough or something. Slice on bias. Pour sauce over and serve.

Sauce:
In a large saucepan reduce port to 1 cup over high heat. Add whip cream, pepper and thyme. Reduce over medium heat until sauce thickens. Add 1/2 cup dried cranberries and simmer 2-3 minutes longer. Sauce can be made well in advance. This dish is a little pricey but is well worth the cost, the sauce is fabulous. Garlic mashed potatoes and gingered carrots and broccoli make good accompaniments.