Pork Tenderloin with Peach Honey Mustard Sauce

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, optional
3/4 lb. pork tenderloin

Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable bag, combine brown sugar, salt, pepper, and cayenne. Add pork and shake to coat. Using long handled tongs, moisten a paper towel with oil and lightly coat a grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill covered over medium hot heat for 20-25 minutes or until thermometer reads 160. Let stand 5 minutes before slicing. Serve with peach sauce.

*May also be made in oven, rotisserie oven, and crockpot.