Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: my files
Submitted By: Sheila
nednelson@msn.com
Grilled Pork Tenderloin