This combo of meat and fruit screams summer.
Serve the pork rolled into a tortilla (as pictured), over a green salad, or as-is with a side of grilled corn on the cob.
How to make it
Begin by mixing marinade. Put brown sugar into a gallon-sized zippered storage bag. Add vinegar, water, salt, and oregano. Mix until sugar is dissolved.
Add pork loin and seal bag well. Refrigerate for 2 hours, or up to overnight (when ready to grill, remove roast from bag, discard marinade). While pork is marinating, or just before you are ready to grill, prepare peaches. Halve peaches, discard pit. Rub half a teaspoon of brown sugar onto each half.
Once the grill is preheated, then turn to low. If you have more than one burner, only turn on one or two, and place pork loin onto grill area in indirect heat. The roast should take about 20-25 minutes per pound to cook. When roast is almost done, place the peaches on the hot grill, skin side up. Turn them in about 10 minutes. Cook pork until internal temperature reaches 145-160˚ F.
When pork loin is done, remove from grill to clean platter and tent with foil. Remove peaches from grill when they are fork tender and slightly caramelized in color.
Allow the roast to rest about 10-15 minutes. Slice the roast into 1/2-inch slices and serve with grilled peaches.