2 tbsp. canola oil
2 lbs. pork tenderloin
2 tbsp. butter
2 tbsp. chopped onion
2 tbsp. chopped shallots
1/2 c. dry white wine
1 c. chicken stock
1/2 c. beef stock
1 c. whipping cream
2 tbsp. fresh lime juice

Preheat oven to 400 degrees. Heat 2 tablespoons oil in roasting pan on high (stove top). Brown pork on all sides, turning frequently and transfer to oven. Roast until cooked through - about 25 minutes.

Meanwhile, melt 2 tablespoons butter over medium heat. Add onion and shallot. Saute 3 minutes. Add wine, boil 5 minutes. Stir frequently throughout. Add stocks and boil about 13 minutes. Add whip cream and boil about 7 minutes. Mix in fresh lime juice. Season with salt and pepper if desired.

Cut pork into 1/4 inch thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve. Preparation time: 30 minutes. Serves: 6.