Balsamic Dijon Pork Tenderloin with Grilled Peaches - Manitoba Pork

Ingredients

• 1 Tbsp / 15 mL balsamic vinegar
• 1 Tbsp / 15 mL Dijon mustard
• 2 cloves garlic, minced
• ¼ tsp / 1 mL salt
• ¼ tsp / 1 mL ground black pepper
• 2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg
• 3 peaches, halved and pitted
• 1 lemon, juiced
• ½ cup / 125 mL balsamic vinegar
• ¼ cup / 50 mL lightly packed brown sugar