Pork Tenderloin with Peach-Mustard Sauce
['2 large ripe peaches, peeled, cut into small pieces', '1/4 cup ketchup', '3 Tbsp. Dijon mustard', '1 tsp. light brown sugar', '1/2 tsp. freshly ground black pepper', '1/2 tsp. (or more) kosher salt', '2 pork tenderloins (about 1 lb. each)', '4 tsp. kosher salt', '1 tsp. freshly cracked black pepper', 'Vegetable oil (for grill)', '1/2 cup peach preserves', 'warmed']
Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
Serve sliced pork with Peach-Mustard Sauce alongside.
Sauce can be made 1 day ahead. Cover and chill.
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