Administrativia

• 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.