1- 1 lb pork tenderloin
4 ripe peaches, divided
1/2 C maple syrup, divided
2 Tbs whole grain Dijon mustard
salt and pepper
6 slices bacon, cooked
2 Tbs feta cheese
1/2 tsp chili powder
In a food processor, puree one peach (pit removed), 1/4 C maple syrup and whole grain Dijon mustard. Set aside.
Using a sharp knife, cut the pork tenderloin in half, making sure to NOT cut all the way through. Open the pork up like a book and flip it cut sides down. Cover with parchment paper and using a meat mallet, pound to a 1/3 inch thickness.
Flip the tenderloin back over and season with salt, pepper, garlic powder and onion powder. Spread a layer of peach maple mustard over pork. Layer bacon vertically onto the meat and sprinkle with feta. Roll up jelly roll style, starting with the long end. Secure together with toothpicks.
Pour 2 Tbs olive oil in a plate and season with salt and pepper. Roll tenderloin into the oil, before placing on a preheated grill. Sear tenderloin on all sides, until nice and brown. Turn heat under the tenderloin off, leaving remaining heat on grill at HIGH. Cook over indirect heat for 30 minutes, basting with peach maple mustard; until thermometer inserted in the center of the tenderloin reads 160 degrees. Remove from grill, tent with foil and let rest 10 minutes before slicing.
While tenderloin is resting, slice remaining peaches in half, removing pits. In a small bowl, combine remaining maple syrup, chili powder and cayenne. Brush onto peach halves and place onto grill, flesh side down. Grill 2 minutes, until nice and caramelized, flip and cook an additional 2-3 minutes; until peaches start to become tender. Serve with tenderloin.