A sweet-and-savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We tent the pork loosely with foil during the cooking process to hold in more heat so that the meat gets done in a flash; cutting the tenderloin in half crosswise also helps it cook faster and makes turning it frequently more manageable.
Be prepared to scrub your grill pan clean, as the glaze will leave behind some char; we suggest using an outdoor grill brush on it. If you have your outdoor grill cranked up, by all means toss the tenderloin on it.
1 tablespoon olive oil
1 (1-lb.) pork tenderloin, trimmed and cut in half crosswise
3 tablespoons peach preserves
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons white wine vinegar
1 garlic clove, grated
1/2 teaspoon sea salt or flaked salt
1/2 teaspoon freshly ground black pepper
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