1 pound fresh peaches, peeled and pitted (about 4)
1 large shallot
3 tablespoons bourbon
1 tablespoon lemon juice
2 medium garlic cloves
1 piece (½ inch) fresh ginger, peeled and chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 pork tenderloins
½ cup chicken broth
Process the peaches in a food processor until smooth. Add the shallot, bourbon, lemon juice, garlic, ginger, salt, and pepper and purée until you have a smooth paste. Pour the marinade into a zip top bag and add the tenderloins. Seal the bag and squish everything around until the tenderloins are well coated. Refrigerate for 4 to 6 hours, turning around several times to cover the pork.
When ready to cook, heat the grill to medium-high. Remove the pork, reserving the marinade. Sweep any excess marinade off the tenderloins with your fingers. Sear the tenderloins for about 2 minutes on each side. Close the lid and cook for about 15 minutes, then turn the pork and cook another 10 to 15 minutes until the pork reaches an internal temperature of 150°. Remove the meat to a platter, cover with foil and let rest for 10 minutes before thinly slicing.
While the pork is cooking, transfer the marinade to a small saucepan. Add chicken broth and bring to a boil. Reduce the sauce until it coats the back of a spoon. Season to taste with salt and pepper. Spoon over the sliced pork. Serves 4–6.