Grilled Pork Tenderloins with Apple-Sherry Sauce

Place tenderloins in shallow non-aluminum container.

In small bowl, combine 2 shallots, 1/2 cup sherry, 1/4 cup olive oil and salt and black pepper to taste. Pour over tenderloins, turning to coat on all sides.

Let marinate 1 to 2 hours at room temperature, or cover and refrigerate 2 to 4 hours, turning meat 2 or 3 times. If meat has been refrigerated, remove it from refrigerator just before lighting coals.

Light charcoal fire in grill with hood or light gas grill. If using charcoal grill, place wood chips in water to cover.

While grill is heating, make sauce: In medium saute pan or skillet, melt butter with remaining 1 tablespoon olive oil and saute remaining 3 shallots until they are translucent. Add chopped apples and saute 2 to 3 minutes.

Stir in half-and-half, remaining 1/4 cup sherry, the apple juice and lemon juice, and cook over medium heat 10 to 12 minutes, or until apples are tender and sauce is slightly thickened. Add more lemon juice to taste, if you like. Season to taste with salt and white pepper and set aside.

When grill is hot, sear tenderloins 3 minutes on each side. Baste with marinade, turn, cover grill and cook 5 minutes; baste, turn, cover grill and cook another 10 to 12 minutes, turning once or twice more, until an instant read thermometer inserted in thickest part of a tenderloin reads at least 160 degrees F.

Transfer tenderloins from grill to carving board and cover with aluminum foil; let sit 5 to 10 minutes.

Meanwhile, bring sauce to a simmer until heated through.

Cut tenderloins into 1/2-inch-thick slices. Place warm sauce on each plate and top with slices of tenderloin.