Ginger Peach Glazed Pork Medallions with Zesty Grilled Corn

A great change of flavour for the grill.  I actually prefer grilled corn to boiled.

3 pork tenderloins, about 375g each
1 tsp salt and pepper (I exclude the salt)
1 cup melted peach jam
3/4 cup HP sauce
1 tbsp each minced fresh ginger and balsamic vinegar
1 clove garlic, minced
1/2 tsp ground cumin
Chopped fresh coriander

Zesty Grilled Corn
1/2 cup each melted butter, HP sauce and finely chopped basil
1 tbsp hot sauce
1 tsp each salt and pepper (I exclude the salt)
12 cobs corn, husked and blanched for 10 minutes

1. Cut the pork tenderloins into 2 inch medallions (It is very important to have a consistent size).  Sprinkle evenly with salt and pepper, reserve.  Stir the peach jam with the HP sauce, ginger, balsamic vinegar, garlic and cumin until smooth.  Pour one third of the peach mixture over the pork.  Marinage for 30 minutes.
2. Preheat the grill to medium.  Remove the pork from the marinade.  Discard the used marinade.  Grease the grate and add the medallions.  Grill for 5 minutes.  Turn the pork and baste liberally with the reserved peach mixture.  Grill, basting often, for an additional 8 to 10 minutes or until the pork is cooked to desired doneness.  Baste with any remaining peach mixture before removing from the grill.  Arrange on a platter and garnish with chopped coriander.
3. Zesty Grilled Corn: Meanwhile, blend the butter with the HP Sauce, basil, hot sauce, salt and pepper until combined.  Arrange the corn on the grill and cook, turning and brushing often with the butter mixture, for 5 minutes or until browned and tender.  Add to the platter with the pork.  Makes 6 servings.