1 cup reduced-sodium soy sauce
1 1/4 cups molasses
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger
2 large garlic cloves, minced
3 (3/4-pound) pork tenderloins
Red Wine Sauce (optional)
Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.
Remove tenderloins from marinade, discarding marinade.
1/4 cup water
2 tablespoons cornstarch
Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.
Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.