As I suspected, it was outstanding! I actually made a couple batches of the peach chipotle sauce. The first I made according to the directions (that batch is in the freezer). The second time I used a generous Tablespoon of dark brown sugar and 1/4 cup or so of grade B maple syrup (also from Holiday Brook Farm). That's the batch I used to make the pork tenderloin.
As you can see, I let it carmelize into delectable treat for the senses (okay, maybe not sight, but my sense of smell, taste and touch more than made up for that). This one's a keeper for sure!
I served this with a side of fresh brussel sprouts from our CSA, which were roasted in a touch of extra virgin olive oil and Borsari seasoning. Last, but not least, one of the last, fresh, local ears of corn of the season.