"I made this for my girlfriend on Valentine's Day. I subbed tenderloin for pork loin, used less salt, more ginger, red wine instead of white (a liberty, sorry Robert!), and sweet onions instead of shallots. This was 10 months ago so I don't recall the exact details-- I seem to recall cooking it uncovered for at least part of the time.

At any rate the dish was *fantastic*, it was very flavorful but not overpowering, moist, tender, and satisfying. I paired it with some sauteed green beans with lemon juice and pine nuts and I think some garlic mashed potatoes; I forget what we drank. It was a hit, a Valentine's Day success :)