Instructions: Grill Directions: In small bowl, combine oil, vinegar, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. Place pork tenderloins in resealable food storage plastic bag; pour oil mixture over pork. Seal bag; turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally.

When ready to grill, heat grill. Remove pork from marinade; reserve marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill or tent foil over pork. Cook 20 to 25 minutes or until no longer pink in center ( 160 to 165 F), turning occasionally and brushing with reserved marinade. Discard any remaining marinade.

Meanwhile, in large skillet, melt butter over medium heat. Add leek and garlic; cook and stir 3 to 4 minutes or until leek is tender. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender, stirring occasionally.

Stir in sherry, mustard and Worcestershire sauce; mix well. Cook 30 to 60 seconds or until mixture comes to a boil. Reduce heat to medium-low. Stir in sour cream, 1/4 teaspoon salt and white pepper. Cook 1 to 2 minutes or until thoroughly heated.

To serve, slice pork tenderloins diagonally. If necessary, heat sauce; spoon sauce over pork slices. Sprinkle with fresh parsley.

Note: To bake
tenderloins, heat oven to 400 F. Place pork in 13x9 inch pan; bake using times above as guide, turning occasionally and brushing with reserved marinade.

Yield: 10 servings

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