Grilled Tenderloin with Peach Sauce

1 tablespoon vegetable oil

1 cup chopped onion

5 tablespoons sugar

1 1/2 cups dry red wine

3/4 cup low sodium soy sauce

1/4 cup balsamic vinegar

2 1/2 tablespoons fresh ginger finely chopped

1 1/2 teaspoons cinnamon

1/2 teaspoon coarsely ground pepper

48 ounces pork tenderloin in 3 loins

3 medium peaches

2 tablespoons chopped fresh chives

Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat and cool completely.

Place pork in large resealable plastic bag. Pour 1 cup of sauce over. Seal and refrigerate 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare barbecue to medium heat. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted in center registers 155° F., turning often, about 35 minutes.

Blanch the peaches in boiling water for 1 minute. Peel, pit, and chop them. Set aside.

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.

Per serving: 314 Calories; 8g Fat (24% calories from fat); 37g Protein; 16g Carbohydrate; 111mg Cholesterol; 813mg Sodium

WW Points: 7 pt.