Recipe for Grilled Pork Tenderloin with Port and Dried Cranberries 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Olive oil
1/4 cup Dry vermouth
2 tbl Fresh thyme ** or 2 teaspoons dried thyme
2 tsp Ground black pepper
1 tsp Salt
1 tbl Garlic, minced
6 x Pork tenderloins, about 7 ounces each, trimmed well
A fifth of port wine
1 pt Whipping cream
2 tsp Black pepper
1 tbl Fresh thyme, **or 1 teaspoon dried thyme
Instructions:
Instructions: 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 doesnt overflow. Add cranberries.

Simmer 2-3 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.

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