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["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.", "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.", "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.", "Preheat oven to 450 degrees F. Heat remaining 1 tablespoon olive oil in large skillet. Add tenderloins and brown about 4 minutes, turning to brown all sides. Spray a 9x13-inch baking pan with vegetable nonstick spray. Transfer pork to dish and press onion mixture firmly on top and sides of browned tenderloins.", "Roast for 20 minutes or until a meat thermometer inserted in the thickest part registers 145 degrees F. Remove from oven , let pork stand 10 minutes; slice and serve on buns with Caramelized Onions (instructions follow).", "Caramelized Onions:
