Instructions: 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 reasealable 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 155F, 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.

NOTES : This was delicious. I marinated it overnight and it was very full-flavored. My mom thought the sauce was too wine flavored, so if you are sensitive to that you may want to reduce the amount. I thought it was fine.

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