Pork Tenderloin with Grilled Peaches and Red Onions | America's Test Kitchen

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon table salt
• 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
• 2 peaches, halved and pitted
• 2 small red onions, quartered
• 2 tablespoons olive oil
• 1 tablespoon granulated sugar