I served this with some rice, that I cooked with 2 tablespoons of the Paprika Spice Blend I made the other night for pork. It gave the rice a nice smokey, sort of spicy flavor that paired nicely with the pork.
- 1 medium size onion, finely chopped
- 2 Tablespoons pure olive oil
- 3/4 cup dry white wine or dry vermouth
- 3 Tablespoons soy sauce
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon fresh grated ginger
- 1/4 teaspoon cinnamon
- 1/4 cup mango chutney (I chopped up a fresh mango instead and it was perfect!)
- 1 12-16 oz. pork tenderloin
- Heat oil until shimmering and then add onions. Turn heat to low and cook onions until very tender, about 10 minutes. Let cool 5 minutes.
- In a medium size bowl, combine the cooked onions and the rest of the ingredients except for the pork. Stir well to combine and then pour into a Ziploc bag. Put the pork tenderloin in the bag and seal. Shake well to thoroughly coat the pork. Allow pork to marinate for at least six hours, or up to 24 hours.
- About 45 minutes before dinnertime, start your grill. When the coals reach medium heat (when you can just stand to hold your hand over the grill for about 5 seconds), put the pork on the grill. Turn frequently, cooking until the pork reaches an internal temperature of 140F, about 35 minutes.
- Meanwhile, take the remaining marinade and heat it in a saucepan on the stove. Bring the sauce to a full boil until it is reduced to a nice thick sauce. Pour it into a little bowl and set aside.
- When the pork is ready, remove from grill and let it sit. The temperature of the meat will continue to rise for the first few minutes, and then it will begin to cool and the juices will absorb back into the tissues. After about 10 minutes, when the meat has begun to cool a little, carve into 1/2 inch thick slices and fan 4-5 slices on each plate. Pour the carving juices into your bowl of sauce, swirl to combine, and spoon the sauce over the pork.