Rosemary-Mustard Pork with Peaches

I got this recipe from a Food Network magazine (yes, I'm still LOVING that subscription!) and it's one of our new favorite meals. I'm not a big fan of fruit with my meat, but this was absolutely amazing! I'm glad I didn't eat with my eyes on this recipe :)

2 - 1 lb pork tenderloins, trimmed
Kosher salt and freshly ground pepper
Vegetable oil (for the grill)
3 firm, ripe peaches, halved, pitted, and cut in to wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 tsp whole grain mustard
1/4 tsp chopped fresh rosemary, plus 1 or 2 small sprigs

• Preheat grill to high and lightly oil
• Pat the pork dry and season with salt and pepper. Grill, turning, until marked (about 10 minutes)
• Meanwhile, combine peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from lemon with a peeler and add to the pan. Squeeze in lemon juice. Cover and cook over medium-high heat until the peaches are just tender (5 to 7 minutes). Transfer to a bowl with a slotted spoon.
• Add mustard, 1/2 tsp salt, and 1/4 pepper to the juices in pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary. Brush on to pork and continue grilling about 10 to 15 more minutes (until temperature in center of meat reaches 145 degrees).
• Meanwhile, simmer the remaining liquid in saucepan until syrupy (about three minutes). Remove from heat and season with salt. Return the peaches to the pan along with rosemary sprigs.
• Slice the pork and serve with peaches.