Jamaican Pork Tenderloin with Broccoli-Peach Slaw

For slaw: In a medium bowl, combine 3 tablespoons of the oil, lime juice, sugar, salt and hot sauce. Stir in slaw mix, peaches and cilantro. Set aside.

For pork: Rub pork tenderloin with remaining 2 teaspoons oil; rub in jerk seasoning. For a charcoal grill, arrange medium-hot coals around a drip pan. Place tenderloin on grill rack over pan. Cover and grill 30 to 35 minutes or until internal temperature reaches 140° to 145º. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place tenderloin on the grill rack over burner that is turned off. Cover and grill as above.) Transfer tenderloin to a cutting board; cover with foil. Let rest 10 minutes before slicing and serving with slaw. Serve with lime wedges for squeezing, if desired.