1 1/2 to 2 lbs. pork "tenderloins"
1 tbsp. minced garlic
1 tbsp. fresh pepper
1 tsp. dried rosemary
2 tbsp. Dijon mustard
2/3 c. cooking sherry
1 tbsp. minced shallots
1 can (lg.) frozen juice (combo orange-pineapple, etc.)
1/3 to 1/2 c. honey
2 tbsp. chopped parsley

Prepare barbecue - "real charcoal' for purists. Prepare marinade - dilute juice with sherry (not water). Add remaining ingredients, whisking in honey at very end. Pour marinade over tenderloins. Allow to marinate 4 to 6 hours in refrigerator or preferably overnight.

Make sure barbecue is hot, hot, hot. Place tenderloins on grill and cook until desired degree while basting meat with some marinade. Pork should not be overcooked.

In saucepan, pour in remaining marinade over medium to high heat, reduce marinade until mildly thick. Slice pork into 1 inch thick pieces and pour sauce over and serve.