4 medium peaches, peeled and diced
1 Tbsp. lemon juice
¼ to ½ c. peach preserves (I prefer Peach Habanero preserves)
1 to 2 Thai chilies, chopped very small
· Fill the pork tenderloin with some of the peach mixture and tie the two pieces together; place tied tenderloin in roasting pan and add more of the mixture on top of the pork.
· Cook unused portion of mixture on stove at low temperature and use at least once to baste the pork while it is cooking.
· Cook tenderloin in Traeger pellet grill, smoking the pork for 1 to 1½ hours, then turn temperature to 275° F until meat approaches temperature, then turn down the heat and allow to smoke until full temperature (of 165° F) is reached.
· Serve with leftover basting sauce.