The robust sauce doubles as a marinade for this easy and elegant entrιe. Begin preparing well before serving so that the pork has time to marinate. 1 tablespoon vegetable oil 1 cup chopped onion 5 tablespoons sugar 1 1/2 cups dry red wine 3/4 cup reduced-sodium soy sauce 1/4 cup balsamic vinegar 2 1/2 tablespoons finely chopped peeled fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon coarsely ground black pepper 3 14- to 16-ounce pork tenderloins 3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped 2 tablespoons chopped fresh chives Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sautι until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate. Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes. Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately. Serves 8.
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