Pork Tenderloin With Onion-Balsamic Sauce

• 2 tablespoons balsamic vinegar
• 2 garlic cloves, pressed
• 1 small onion, diced
• 2 (3/4 lb) pork tenderloin, trimmed
• Onion-Balsamic Sauce
• 3 large purple onions, coarsely chopped
• 1/2 cup firmly packed light brown sugar
• 1 cup dry red wine
• 1 tablespoon balsamic vinegar
• 1 beef bouillon cube

1. Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
2. Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
3. Remove tenderloins from marinade and throw out marinade.
4. Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160u0b0.
5. To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
6. Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
7. Add in wine, vinegar, and bouillon cube.
8. Cook, uncovered, stirring frequently, until liquid is reduced by half.
9. To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.

balsamic vinegar, garlic, onion, pork tenderloin, onion, purple onions, brown sugar, red wine, balsamic vinegar

Taken from www.food.com/recipe/pork-tenderloin-with-onion-balsamic-sauce-133870 (may not work)