Directions

1. In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce, and undrained peaches. Blend until smooth. Place pork loin in a heavy plastic bag, pour half of peach sauce over; refrigerate, covered, overnight. Refrigerate remaining peach sauce.
2. Prepare grill by arranging a drip pan surrounded by medium-hot coals (if using a gas grill, heat to medium temperature). Add hickory chips, dampened with water, to heat source. Place pork on grill over drip pan and cook for 40 minutes (about 20 minutes per pound). Baste often with marinade until internal temperature on a thermometer reads 145 degrees Fahrenheit and let rest for 10 minutes before serving.
3. Slice thinly and serve with reserved peach sauce, heated.