Grilled Pork Tenderloin With Port And Dried Cranberry Sauce Recipe

Name: Grilled Pork Tenderloin With Port And Dried Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Marinade; 1/2 c. olive oil; 6 garlic cloves, minced; 1 tsp. black pepper; t Tbsp. fresh thyme or 1 tsp. dried thyme; 1 Tbsp.crushed red pepper; 2 pork tenderloins, about 16 oz. each, cut in two pieces; Port Sauce:; 1 fifth ruby port; 1 pint heavy cream; 2 Tbsp minced shallots; 1/2 tsp. fresh thyme or 1/4 tsp. dried thyme; 1 tsp. black pepper; 1/2 cup dried cranberries

Servings: persons

Pork Marinade
1/2 c. olive oil
6 garlic cloves, minced
1 tsp. black pepper
t Tbsp. fresh thyme or 1 tsp. dried thyme
1 Tbsp.crushed red pepper
2 pork tenderloins, about 16 oz. each, cut in two pieces
Port Sauce:
1 fifth ruby port
1 pint heavy cream
2 Tbsp minced shallots
1/2 tsp. fresh thyme or 1/4 tsp. dried thyme
1 tsp. black pepper
1/2 cup dried cranberries

1
1. Combine oil, garlic, black pepper, thyme and red pepper in a large resealable bag. Add tenderloins; marinate 4-6 hrs or overnight.
2
2. Grill over medium heat for about 10 minutes, browning on all sides or until internal temp is 150 degrees F. Slice and serve with port sauce
3
Sauce:
4
1. In a medium saucepan reduce port over high heat to 1 cup. Stir in cream, shallots, pepper and thyme; reduce heat to low and cook, stirring occasionally, until the sauce starts to thicken. Add cranberries; stir until the sauce is thickened.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pork Marinade, 1/2 c. olive oil, 6 garlic cloves, minced, 1 tsp. black pepper, and more.

Yes, Grilled Pork Tenderloin With Port And Dried Cranberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Tenderloin With Port And Dried Cranberry Sauce

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