Marinated Pork Tenderloin W/Port Wine and Dried Cranberries

1. 1

   Combine garlic, 1 teaspoon pepper and 1 teaspoon thyme in a small bowl and rub mixture onto the pork.

2. 2

   Place in a large shallow dish; cover and refrigerate for 6 hours or overnight.

3. 3

   Prepare sauce by pouring the port into a medium saucepan and bring to a boil.

4. 4

   Cook about 25 minutes or until reduced to one cup.

5. 5

   Add the cream, shallots, the remaining 1 teaspoon of pepper and 1 teaspoon of thyme and cook over low heat until sauce begins to thicken.

6. 6

   Add the cranberries and heat thoroughly.

7. 7

   (The sauce can be made up to 24 hours ahead of time and refrigerated, reheat gently.

8. 8

   ).

9. 9

   Prepare a medium-hot BBQ or preheat the broiler.

10. 10

    Pat the meat dry and rub with oil.

11. 11

    Broil or grill about 15-20 minutes, turning so that all sides are browned.

12. 12

    When meat is done, let stand on a cutting board, loosely covered, for 5-10 minutes.

13. 13

    Slice and serve with the port wine sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.