Pork Tenderloin with Dried-Cherry Chutney and Caramelized-Onion Sauce

Ingredients

• 0.3 teaspoon pepper black
• 8 servings caramelized-onion sauce 
• 8 servings dried-cherry chutney 
• 3 tablespoons cooking wine dry red
• 2  garlic cloves crushed
• 2 tablespoons olive oil 
• 1 cup onion thinly sliced
• 2 pounds pork tenderloin 
• 0.1 teaspoon salt 
• 0.3 cup water 

Equipment

• oven
• grill
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 8 hours.
2. Remove pork from bag, discarding marinade.
3. Prepare grill, or preheat oven to 42
4. Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork.
5. Place pork on grill rack or broiler pan; grill or bake at 425 for 20 minutes or until thermometer registers 160 (slightly pink), turning pork occasionally.
6. Cut into 1/4-inch-thick slices.
7. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce.