2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves
If one end of the pork tapers off thinly, fold an inch or two under itself and hold it in place by tying with butcher string, to ensure more even cooking. Nutritional analysis includes using enhanced pork tenderloin, commonly sold at mainstream grocery stores. Natural pork tenderloin contains less sodium.