Whole pork tenderloin
1/2 c. dry sherry
1/4 c. honey
Fresh ginger root, about 1", peeled & sliced into "matchsticks"
Lemon zest from 1 lemon
1 tsp. each fresh parsley, dill, basil
1 tbsp. whole mustard seed

In a small saucepan, warm over low heat the sherry, honey, ginger, lemon zest, parsley, dill and basil. Add mustard seed to warm sauce just before serving. Grill whole pork tenderloin until it is almost cooked, basting with a small amount of sherry sauce if necessary. Remove from grill and slice into 1" medallions. Finish grilling the meat until fully cooked (but still moist). Serve meat with the warm sherry sauce.