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Pork Tenderloin With Caramelized Onions

1/4 cup soy sauce
2 teaspoons rum flavoring
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds pork tenderloin
1 medium red onion, peeled and thinly sliced
3/4 cup pineapple juice

1. Combine soy sauce, rum flvoring, brown sugar, ginger, mustard, paprika, pepper, cayenne pepper and salt in a non-reactive dish (glass, plastic, ceramic or stainless steel) or resealable plastic bag. Add pork and turn to evenly coat. Cover and refrigerate for 8 hours or overnight, turning pork occasionally.
2. Preheat grill. Soak wood chips according to package directions while grill heats.
3. Meanwhile, combine onion and pineapple juice in a medium saucepan. Bring to a boil, reduce heat and simmer until liquid has evaporated and onions are brown and caramelized, about 20 minutes. Keep warm while grilling pork.
4. Sprinkle coals with soaked chips (if using a gas grill, fashion a tray out of heavy foil and place chips in tray right on grill). Lightly oil grill before laying pork down. Sear grill marks onto both sides of pork. Cover grill and cook for 12 to 15 minutes, or until a meat thermometer registers 160°F. Lift cover and turn pork every 5 minutes. Remove from grill and allow to sit for 5 minutes, before slicing. Serve warm with caramelized onions on top.

Makes 6 servings.