Ingredients
•  1 onion, chopped
•  1/2 cup orange juice
•  1/4 cup olive or vegetable oil
•  2 tablespoons lemon juice
•  1 tablespoon brown sugar
•  2 teaspoons grated fresh ginger
•  1 teaspoon cinnamon
•  1 teaspoon oregano
•  1/2 teaspoon ground coriander
•  1/2 teaspoon cardamom
•  2 cloves garlic
•  1 28 oz. can California Cling Peach halves, well drained
•  1 3/4 lbs. pork tenderloin
•  1/2 teaspoon salt
•  1/2 teaspoon pepper

Preparation
In food processor or blender, combine onion, orange juice, oil, lemon juice, sugar, ginger, cinnamon, oregano, coriander, cardamom and garlic. Blend until almost smooth.

Place peaches on a platter and brush with enough marinade to coat both sides. Place pork in remaining marinade and turn to coat. Cover and let stand in refrigerator for at least 1 hour, up to 24 hours.

Brush excess marinade from pork and sprinkle evenly with salt and pepper. Place over a medium-high grill. Cook, searing each side for 15 to 20 minutes or until well marked and juices are almost clear. Internal temperature should be 150° F (65° C). Let rest for 5 minutes.

Meanwhile, place peaches on grill and cook for 2 minutes per side or until well marked and heated through. Place on a large platter.

Slice pork into 1/2 inch thick medallions and serve with peaches over cooked rice. Serve hot or at room temperature.

Nutrition Facts (per 15.69 oz. serving): Calories 503, Calories from Fat 188, Fat 21 g, Protein 44 g, Carbohydrates 35 g, Cholesterol 117.58 mg, Dietary Fiber 4.19 g, Calcium 55 mg, Iron 3.43 mg, Sodium 385.76 mg