Whisk together the preserves, syrup, juice, ancho powder, thyme and salt and pepper to taste in a small bowl. Let sit for 15 minutes before serving.
Heat grill to high.
Brush the tenderloin with the oil and season with salt and pepper. Grill until golden brown and slightly charred on all sides and an instant-read thermometer inserted into the center register 150? (25-30 minutes). Brush with some of the peach glaze during the last 5 minutes of grilling.
Remove from the grill and brush with ther remianing glaze. Tent loosely with foil and let rest for 2 minutes befoe slicing into ?" thick slices.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 109.2mg||34 %|
|Sodium 142.2mg||5 %|
|Potassium 824.4mg||22 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 37.8g|
|Protein 35.4g||51 %|
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Calories per serving: 423
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