Grill the peaches just a minute or two, until the natural sugars in the fruit caramelize to a golden brown.

Jerk Pork Tenderloin with Balsamic Grilled Peaches

Preheat grill for indirect cooking to medium-high heat.

Brush all surfaces of peach quarters with olive oil. Place flesh-side-down on grill rack over direct heat. Grill for 1 to 2 minutes per side or until golden brown grill marks appear; remove and set aside.

Rub pork tenderloin with jerk seasoning; lightly spray with cooking spray. Place meat on grill rack over indirect heat. Cover and grill for 30 to 35 minutes or until internal temperature reaches 145 degrees. Remove meat; cover and let rest for about 5 minutes.

Meanwhile, for balsamic glaze, in a small saucepan on stovetop combine balsamic vinegar, brown sugar, garlic and salt. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Remove from heat. Whisk in butter until melted.

Arrange arugula on plate, if desired. Bias-slice meat 3/4-inch thick. Arrange meat and peaches over arugula. Drizzle with balsamic glaze.