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INGREDIENTS:

                                              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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