Recipe Friday: Grilled Pork Tenderloin with Sherry Cream Sauce

2 boneless pork tenderloins (1 1/2 lbs)
1 cup extra virgin olive oil
2/3 cup fresh lemon juice
1/2 cup fresh lime juice
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
1 head garlic, peeled and lightly crushed
3/4 cup orange juice
1/4 cup fresh thyme sprigs

Combine marinade ingredients in a 1 1/2 quart dish. Add pork -- covering completely. Cover dish and marinate in the refrigerator for 24 hours. Drain.

Grill pork over coals, turning, 20-25 minutes or until inner temperature reaches 155°F. Transfer to cutting board and let stand 5 minutes. Cut diagonally.

Sherry Cream Sauce:

3/4 cup dry Fino sherry
1/1/2 cup chicken broth
1 tablespoon shallot, chopped
1/2 cup heavy cream

In a sauce pan, combine sherry and shallots. Bring to a boil and reduce by half. Add broth and continue to reduce to about 1/2 cup. Reduce heat to simmer. Add cream, continue to simmer -- stirring well. Strain and pour over pork.

Comments

Anonymous said…

This is a great recipe. It cam from Gourmet from a restaurant in
Tucson AZ, The Painted Desert, now closed. I've make this at least 4X per year. The sauce can be made ahead of time. Don't let the meat marinade too long

March 23, 2011 at 1:20 PM

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