Grilled Pork Tenderloin with Port and Dried Cranberries

From the Kitchen of: Ginger Harmon

This is my favorite special dinner recipe. I included the Orzo and Red Onion, it is the perfect side dish with the Pork. I use the cheapest bottle of port I can find in the store for the sauce and it works great.

1	c.	Olive Oil
1/4	c.	dry Vermouth
2	Tbsp.	Fresh Thyme or 2 tsp. dried
2	tsp.	Ground Black Pepper
1	tsp.	salt
1	Tbsp.	Minced Garlic
6		Pork Tenderloins(about 7oz each, trimmed well)
1	fifth	Port
1	pint	Whipping cream
2	tsp.	black pepper
1	Tbsp.	Fresh Thyme or 1 tsp. dried thyme
1/2	c.	dried Cranberries
2	c.	Orzo
1 1/2-3	cups	Chicken Stock (adding more if needed
2		Bay Leaves
		Salt
		Butter
1	lge	Red Onion
		Fresh ground Pepper
1/2	c.	dried Currants
		Red Wine

Combine oil, vermouth, thyme, pepper, salt and garlic. Add pork. Marinate overnight.

In a large sauce pan, reduce Port down to 1 cup over high heat. Add cream, pepper, and 1 tbsp fresh thyme. Reduce until sauce thickens, being careful that cream doesn’t overflow. Add cranberries. Simmer 2-3 minutes. Set aside.

When ready to prepare pork, allow it to reach room temperature for 1 hour before grilling. Charcoal grill the pork over hot coals, turning on all sides, about 10 minutes, until juicy and still a little pink. Slice on the bias. Pour Port sauce over slices. Serves 6

Orzo and Red Onion (Serve with Tenderloin recipe above)

Cook until just done (about 10 minutes) Orzo,chicken stock,Bay leaves,Salt. Drain but do not rinse

Saute until limp in Butter, red onion, thin sliced,Fresh ground pepper

Plump currants in heated red wine to cover

When pasta is done, add currants and onions. Serve garnished with lots of fresh snipped parsley.

50+ Friends Club Cookbook Meat and Game

Grilled Pork Tenderloin with Port and Dried Cranberries

50+ Friends Club Cookbook
Meat and Game