Demonstrated by Lisa Hemenway at Sur La Table cooking class.

• 3 red onions
• 3 TBlS butter
• 1 cup zinfandel
• 2 TBLS sugar
• ½ cup raspberry vinegar
• Raspberry puree

Slice red onion to a medium thickness ¼ inch thick disks
Sauté in butter until caramelized.
Add sugar and continue cooking.
Deglaze pan with Zinfandel
Season with raspberry vinegar and raspberry puree.
Finish cooking until flavors blend.
Salt and pepper to taste.

To assemble dish:

Place Pork Tenderloin in hot oven 400 degrees for 10 minutes for medium rare.
Warm Mashed Sweet Potatoes in microwave or stove top.
Warm Zinfandel jam.
Heat plates.
Place a scoop of potatoes in the center of the plate.
Slice each portion of pork into 4 to 5 slices
Garnish with Zinfandel jam.