1 pork tenderloin
3-4 peaches - halved and brushed with olive oil
1 cup arugula for garnish
1/2 cup peach preserves
2 T lime juice
1 tsp ginger - minced
1 garlic clove - minced
1-2 tsp chipotle sauce from chiles in adobo
1 tsp soy sauce
To prepare the peach glaze, place all glaze ingredients in a small sauce pan and heat for 3-5 minutes over medium heat. Set aside to cool. Brush glaze on pork and marinate for 1 hour or longer.
Heat grill on high. Brush grates with oil. Season meat with salt and pepper. Reduce heat to medium high and grill pork, searing on all sides. Brush with glaze again. Cook peaches 2-3 minutes per side. Reduce heat to medium and continue to cook pork until internal temperature is 145 degrees. Rest pork then slice into 1-inch thick pieces. Arrange pork and peaches on platter and serve with remaining glaze. Garnish with arugula. Serves 4.