Puhcture pork loin well with a fork on all sides, 20 or 30 times in all, then place in a nonreactive dish just large enough to hold it.
Grate zest off the limes on the finest holes of a grater, then halve the limes and squeeze their juice into a small saucepan. Add the grated zest and the marmalade. Add salt and pepper to taste. Cook gently over a low flame, stirring well, until marmalade has melted.
Pour marinade over pork, cover with foil, and allow to marinate overnight in the refrigerator, turning it once or twice. Remove pork from refrigerator about an hour before cooking.
Coat the bottom of a small covered metal roasting pan with olive oil, then place pork in pan, conserving marinade.
Remove pork to cutting board and allow to rest. Meanwhile, deglaze pan with wine over high heat, stirring well to scrape browned bits off bottom of pan. Add remaining marinade to roasting pan and cook over high heat on top of the stove, stirring constantly, until mixture is thick and syrupy or until alcohol has evaporated. Remove pan from heat and stir in cream, mixing well. Adjust seasoning if necessary.
Slice pork thinly and serve, topped with sauce.
© 1992 Colman Andrews. All rights reserved.