Recipe adapted from Gena Knox. For more about Gena, visit genaknox.com.
In a small bowl, combine paprika, cinnamon and salt. Rub tenderloins with olive oil and sprinkle with spice rub.
Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F/57°C, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.
While pork is grilling, place peach quarters on EGG for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.