Directions

1. Place onion slices from 2 onions, 1 tbs olive oil, rosemary, 1 tsp Tabasco pepper sauce, garlic, salt and cloves in a 9x13-inch baking dish. Mix well. Place tenderloins in dish and coat with onion mixture. Cover and marinate in refrigerator at least 2 hours or overnight.
2. Remove pork from onions and set aside. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add onions and marinade and cook, stirring one minute.
3. Reduce heat to medium-low and cook 12-15 minutes longer, stirring frequently, until onions are golden brown and very tender (add 1 tablespoon of water if skillet gets too dry). Add 1 1/2 teaspoon wine and simmer until evaporated. Remove from heat. Add bread crumbs and the remaining 1/4 teaspoon Tabasco sauce to onions and toss to mix well. Set aside.