Tender Peach Tenderloins

Tender Peach Tenderloins

1 1/2 lbs. pork tenderloin
4 fresh peaches, peeled, pitted and halved
1 cup dry white wine
1 cup orange juice
3 tbsp. soy sauce
1/4 cup fresh basil, chopped
2 tsp. fresh ginger, minced
2 tsp. brown sugar

Stir together wine, orange juice, soy sauce, basil and ginger. Add pork, turning
to coat, cover and marinate 1 hour, turning occasionally. reserve marinade.
Transfer pork to grill and sear for 2 minutes each side. Cover grill and lower heat (or raise grill). Cook 15 minutes, basting several times with marinade. Turn and cook thoroughly. Let stand 10 minutes covered with foil before serving.
Brush peach halves with marinade and 10 minutes before tenderloin is cooked, place on cooler part of grill. Baste 2 or 3 times and turn once. Bring remaining marinade to boil. Reduce heat, simmer until slightly thickened. Add brown sugar, simmer 5 minutes. Use as hot sauce with pork.
To serve, place pork on bed of greens and garnish with peach halves.