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Ingredients: 1/3 Cup(s) Vegetable oil 1/4 Cup(s) Dry sherry 3 Tablespoon(s) Reduced sodium soy sauce 3 Tablespoon(s) Light or dark brown sugar 1 Teaspoon(s) Grated lime zest 3 Tablespoon(s) Fresh lime juice 3 Garlic cloves, minced 1 Tablespoon(s) Minced fresh cilantro 2 Pound(s) Pork tenderloins Directions: In a shallow nonreactive dish, combine all the marinade ingredients. Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight. Preheat the oven to 425 degrees. Remove the tenderloins from the marinade, reserving the marinade, pat dry with paper towels and season with salt and pepper. Place the tenderloins in a roasting pan and roast, basting occasionally with the marinade, for 30 minutes, or until cooked through and an instant read thermometer registers 155 degrees. Transfer the tenderloins to a serving platter and let rest for 5 minutes before slicing. Yield: 6 servings
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