PORK TENDERLOIN WITH DRIED-CHERRY CHUTNEY AND CARAMELIZED-ONION SAUCE MARINADE: 1 cup thinly sliced onion 1/3 cup water 3 tablespoons dry red wine 2 tablespoons olive oil 2 garlic cloves, crushed 2 pounds pork tenderloin REMAINING INGREDIENTS: 1/4 teaspoon black pepper 1/8 teaspoon salt Dried-Cherry Chutney (recipe follows) Caramelized-Onion Sauce (recipe follows) Whole chives (optional)

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinade in refrigerator 8 hours or overnight.

Remove pork from bag; discard marinade.

To serve, prepare grill, or preheat oven to 425°F.

Sprinkle pork with pepper and salt. Insert meat thermometer into thickest part of pork. Place pork on grill rack or broiler pan; grill or bake at 425°F for 20 minutes or until thermometer registers 160°F (slightly pink), turning pork occasionally. Cut into 1/4-inch-thick slices. Serve with Dried-Cherry Chutney and Caramelized-Onion Sauce. Garnish with whole chives, if desired. 

Serves 8.

DRIED-CHERRY CHUTNEY

If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups. Enjoy the leftover chutney with ham, or spoon it over cream cheese and serve with crackers for an appetizer.

4 cups dried tart cherries
3 cups sugar
2 cups water
1 1/2 cups red wine vinegar
1 cup diced Vidalia or other sweet onion
1/2 cup raspberry vinegar
2 tablespoons minced peeled fresh ginger
1 tablespoon minced jalapeño pepper
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon grated orange rind
3 whole cloves
1 (3-inch) cinnamon stick

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Place in an airtight container; seal and chill. Serve warm or at room temperature.

Makes 5 cups.

CARAMELIZED-ONION SAUCE

1 tablespoon butter or stick margarine
3 cups thinly sliced onion
1 cup dry red wine
3 cups fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon black pepper

Melt the butter in a large skillet over medium-high heat. Add onion; cook for 5 minutes, stirring frequently. Continue cooking for 15 minutes or until deep golden brown, stirring constantly. Add wine; cook for 5 minutes or until liquid almost evaporated. Remove onion from pan; finely chop onion. Return onion to pan; stir in broth, salt and pepper. Bring to a boil; cook until reduced to 2 cups (about 10 minutes). Place in an airtight container; seal and chill. Serve warm or at room temperature.

Makes 2 cups.

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