BTW, this recipe is from the Bordeaux region of France. Laura Calder made it yesterday on her show French Cooking at Home. She comes up with some surprisingly simple recipes. I rather enjoy her show, though I'm not sure it's aired in the US.

From Cooking Light Grilled Pork Tenderloin Sandwiches Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel to the stadium. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves. 1/4 cup hot jalapeño jelly 1 teaspoon water 1 tablespoon paprika 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins, trimmed Cooking spray 1/4 cup light ranch dressing 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye) 8 (1 1/2-ounce) hamburger buns or Kaiser rolls Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns. Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Sounds good! Recently had rosemary pork tenderloin, sliced, served cold. Really good.

Sherry Sour Cream Chicken Allrecipes.com "An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste." INGREDIENTS  4 skinless, boneless chicken breasts  1 cup sour cream  1/4 cup sherry (I would use HarveyÂs Bristol Cream)  4 tablespoons butter  1 tablespoon chopped fresh rosemary  2 tablespoons chopped fresh thyme  salt and pepper to taste  (I would also be adding onions and mushrooms to this dish, for more depth of flavour) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish. (This is where I would then sauté up the onions and mushrooms.) 3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.