Pork Tenderloin With Tequila-Hot Pepper Glaze & Grilled Peaches

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Ingredients

3 tbs. hot pepper jelly
2 tbs. silver or gold tequila
2 tbs. orange or pineapple juice
1 tsp. finely grated orange zest
2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin and patted dry
kosher salt and freshly ground black pepper
2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed
2 tbs. extra-virgin olive oil