Step 1

Preheat your pellet grill to 375°F.

Step 2

Season the pork tenderloin with the SPG. If you don't have SPG, use a mixture of salt, pepper, and garlic powder. Measure with your heart.

Step 3

While the grill is preheating, melt the butter in a large skillet and toss in the onions. Cook over medium to medium high heat, stirring frequently, until the onions start to develop some color. Then turn the heat down to medium/medium-low, and continue to let the onions cook down and caramelize. When they are a golden brown color and soft, add the white wine, chicken stock, cider vinegar, cayenne, and dijon mustard. Stir to combine and reduce the heat to low/medium-low until it simmers and thickens.

Step 4

Put the seasoned pork tenderloin onto the grill as soon as it is preheated, and let cook for about 5 minutes per side. It shouldn't be fully cooked when you pull it. We'll be cooking it some more shortly.

Step 5

Place the pork tenderloin into a grill-safe baking dish and top with the thickened onion mixture. Some will spill down the sides, and that is okay.

Step 6

Reduce the heat on the grill to 325°F. Put the pan inside and let cook for about 20-25 minutes.

Step 7

Check the internal temp of the tenderloin. You want it to be around 135-140°F.

Step 8

Remove from the sauce and let rest, tented, for at least 10 minutes.

Step 9

While it rests, whisk the cream into the sauce in the bottom of the pan.

Step 10

Slice the tenderloin into medallions and put it back into the sauce. Serve hot over mashed potatoes, buttered noodles, or rice.