here is another one I tried last night (not on loins though, fresh out for a bit)

Marinate the loins in an Italian dressing and red wine vinegar combo equal parts, zip locs work great for this. Cut two large red peppers in half. Slice one pepper into strips lengthwise and set aside. Chop the other red pepper. Chop some green onions, however many to suit your tastes. Take 1/4 cup of water and 1/4 cup white wine and some beef buillion or substitute worchestershire sauce. Combine the chopped pepper, onion and liquids in a pan, cover and simmer until the liquid is reduced. Pour this mixture into a blender and blend up, set aside. Cook the loins. While cooking the loins, heat the blended mixture and the sliced pepper slices. Serve over the loins.