Main Ingredients:

1/4 cup lime juice
2 tablespoons Chablis or other dry white wine
1 small jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/4 teaspoon ground cumin
2 (3/4 pound) pork tenderloins
Vegetable cooking spray
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Cooking Preparation of the Recipe:

1. Combine first 7 ingredients in a large, shallow nonmetal dish; stir well. Trim fat from tenderloins/ add tenderloins to dish, turning to coat with marinade. Cover and marinate in refrigerator 8 hours, turning occasionally.
2. Remove pork from marinade, reserving marinade. Coat rack of broiler pan with cooking spray. Place pork on rack. Insert meat thermometer into thickest part of pork.
3. Bake at 400 degrees for 45 minutes or until meat thermometer registers 160 degrees, basting frequently with reserved marinade.
4. Let pork stand at room temperature 10 minutes before slicing diagonally across grain into thin slices. If desired, garnish with lime wedges and fresh cilantro sprigs.

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