Grilled Pork Tenderloin with Port and Dried Cranberries
| Yield: | 6 Servings |
| Categories: | Pork |
| 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 |
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