2 pork tenderloins
1/4 c. Port wine
1/2 c. Louisiana cane syrup
1/4 c. ground pepper
1/2 tsp. salt
1/2 tsp. of each thyme, basil, tarragon

Remove tenderloins from package and wipe dry with paper towels. Put in glass dish. Add remaining ingredients and rub marinade well into meat, let sit at room temperature for 20 to 30 minutes. Discard marinate. Grill over coals on covered grill 20 to 30 minutes. Do not overcook internal temperature 150 degrees. Meat should be juicy and just past pink. Slice thin on bias and serve with cane syrup sauce. Serves 6.

CANE SYRUP SAUCE:

2 tbsp. butter
2 tbsp. finely minced onion
1 tbsp. finely minced garlic
1/4 c. each Port Wine, Beef broth and cane syrup
1/2 tbsp. salt
1/4 tsp. each cayenne and ground black pepper

Melt butter, add onion and garlic. Saute until wilted (3 minutes). Add remaining ingredients and continue to cook until sauce is slightly thickened and all flavors well incorporated. Makes 1/2 cup.