Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches

Ingredients

• 2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed
• 2 pork tenderloins (1 to 1-¼ lb. each), trimmed of excess fat and silverskin and patted dry
• 2 Tbs. silver or gold tequila
• 3 Tbs. hot pepper jelly
• 2 Tbs. orange or pineapple juice
• 2 Tbs. extra-virgin olive oil
• 1 tsp. finely grated orange zest
• + 1 more ingredients
• • Kosher salt and freshly ground black pepper

Prepare a medium-hot grill fire. In a small bowl, whisk the jelly, tequila, orange or pineapple juice, and orange zest. Generously season the pork with salt and pepper. Coat the pork and the peaches with a thin film of the olive oil. If using charcoal, bank the coals so that one side of the gril...

View full recipe at Fine Cooking