pork tenderloin, trimmed of sinew and excess fat

Allow 6 to 8 ounces per person.

1/2 c. pureed garlic
1/4 c. ground black pepper
1 Tbsp. fresh thyme leaves, coarsely chopped
1 c. sherry vinegar
1/2 c. honey

Mix all ingredients and marinate overnight or at least 4 hours, covered, in refrigerator.

Prepare grill for cooking (hickory or pecan wood adds flavor). Char-grill meat to medium. Grill whole and slice at serving time. Place Georgia Peach Sauce on plate and arrange pork slices on top of sauce.

1 onion, sliced in 1/8 half moons
2 sprigs fresh thyme
1 c. white wine (may omit)
4 peaches, peeled, pitted and chopped
1 c. honey
1 pt. chicken broth
10 Tbsp. unsalted butter, softened
salt and pepper to taste

Heat 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook until softened. Add a generous pinch of salt and fresh thyme, cooking until aromatic. Increase heat to high. Add wine and continue cooking until wine is reduced by 2/3. Add peaches. When peaches are heated through, add chicken stock and honey. Cook until peaches are falling apart and liquid is somewhat thickened and reduced (about the consistency of applesauce). Remove thyme sprig and transfer contents of pot into the blender. Blend until quite smooth. Return contents to pot and over medium to medium-high heat, whisk in softened 8 tablespoons of butter. Season to taste. Yield: 8 portions.