1 tbsp. vegetable oil
1 c. chopped onion
5 tbsp. sugar
1 1/2 c. dry red wine
3/4 c. reduced-sodium soy sauce
1/4 c. balsamic vinegar
2 1/2 tbsp. chopped, peeled, fresh ginger
1/2 tsp. ground black pepper
3 (14 to 16 oz.) pork tenderloins
3 medium, fresh peaches, peeled and sliced or 1 can sliced, drained peaches
2 tbsp. chopped, fresh chives

To make marinade and sauce: Heat oil in medium saucepan; add onions and sugar. Sauté until onions are golden (6 minutes). Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat; cool completely.

Place tenderloins in heavy Ziploc bag. Pour 1 cup cooled marinade into bag. Seal. Refrigerate 6 hours. Cover remaining sauce separately and refrigerate.

Prepare grill (medium heat). Remove pork from marinade; discard this marinade. Grill until meat thermometer registers 155°F (35 minutes) when inserted into tenderloin.

Meanwhile, boil remaining marinade until reduced by 1/2. Slice meat in thin slices; place on platter. Place peaches on top. Pour sauce over top.