Recipe - Grilled Pork Tenderloin With Plum Glaze

1 cup Olive oil
One fourth cup Dry vermouth
2 tablespoon Fresh thyme ** or 2
teaspoons dried thyme
2 teaspoon Ground black pepper
1 teaspoon Salt
1 tablespoon Garlic, minced
6 Pork tenderloins, about 7
ounces each, trimmed well
A fifth of port wine
1 pt Whipping cream
2 teaspoon Black pepper
1 tablespoon Fresh thyme, **or 1 teaspoon
dried thyme
One half cup Dried cranherries

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 tablespoon fresh thyme. Reduce until sauce
thickens, being careful that the cream doesn't overflow. Add cranberries.
Simmer 23 minutes. Set aside.

When ready to prepare pork, allow it to reach room 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 s1ices.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0936528028

Typos by Brenda Adams adamsfmle@sprintmail.com; mc 6/8/97

Recipe by: Adriatica Restaurant Posted to MCRecipe Digest V1 #638 by
Badams adamsfmle@sprintmail.com on Jun 08, 1997