Ingredients:
1 tablespoon vegetable oil
1 cup chopped onions
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons fresh ginger, peeled and finely chopped
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fresh ground black pepper
3 (16 ounce) pork tenderloins
3 medium peaches, blanched in boiling water 1 minute and peeled, pitted and chopped
2 tablespoons chopped chives
Directions:
In a medium saucepan heat oil over medium heat.
Add onion and sugar, sauteing until onion is golden, about 6 minutes.
Add next 6 ingredients.
Cook 1 minute then remove from heat.
Put the pork in a large freezer bag.
Pour 1 cup sauce over pork.
Seal and refrigerate at least 6 hours or overnight.
Turn pork now and then.
Cover and refrigerate the remaining sauce.
Prepare BBQ to medium heat.
Remove pork from marinade and discard marinade.
Grill pork until internal temperature registers 155 F turning frequently, about 35 minutes.
Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
Add peaches.
Stir until heated through, about 1 minute.
Slice pork, arrange on platter, and spoon some of the sauce over.
Top with chives.
Serve.
Pass remaining sauce at the table.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.