Pork Tenderloin with Peach Honey Mustard Sauce (for Grill)

1/2 medium peach, peeled
2 T. Dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
1 pork tenderloin (3/4 lb)

Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable Ziploc bag, combine the brown sugar, cayenne pepper, salt and pepper. Add the pork and shake to coat. Using long handled tongs, moisten a paper towel with olive oil and lightly coat the grill rack. Place pork over preheated grill, cover, and cook for 20-25 minutes until meat thermometer measures 160 degrees. Let stand for 5 minutes before slicing. Serve with peach sauce.

Yield: 2 servings