1 tbsp adobo sauce from small can of chipotles packed in adobo
Combine all the marinade ingredients, lime juice through the olive oil, in a small bowl.
Place the pork in a large plastic bag, pour the marinade into the bag to cover the pork. Close the bag, shake it gently to coat the pork.
Marinate the pork in the refrigerator for between 1 to 4 hours.
Heat the grill to medium high. Remove tenderloin from the marinade, scrape off the bigger pieces of garlic.
Place the pork on the grill. Grill covered for between 15 to 20 minutes on medium high heat, turning once. Pork tenderloin should still have a bit of pinkness, as it will continue to cook when resting. When done, remove the pork from heat and let rest briefly on a platter.
Make the cream as the pork grills. Pour the heavy cream into a small sauce pan. Bring to a boil, then stir in the adobo. Reduce heat to simmer for 5-10 minutes, until it is reduced to about 3/4 of a cup.
Slice the tenderloin and serve with a bit of the cream, passing extra at the table. Enjoy!