Grilled Pork Tenderloin with Peach-Mustard Sauce

• 2 pork tenderloins (about 1 lb. each)
• 4 tsp. kosher salt
• 1 tsp. freshly cracked black pepper

Vegetable oil (for grill)

• ½ cup peach preserves, warmed

Peach-Mustard Sauce (for serving)

1. 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.
2. 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°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.
3. Serve sliced pork with Peach-Mustard Sauce alongside.