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

Preparation

  1. Combine oil, garlic, black pepper, thyme and red pepper in a large resealable bag. Add tenderloins; marinate 4-6 hrs or overnight.
  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 Sauce:
  3. 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.