If the pork tenderloin has a lot of fat, you can remove it.

Preheat the oven to 350 F (180 C).

Heat oil in a pan. Place the pork tenderloin in the pan and let it start brown, only to seal the meat on all sides. Remove it from the heat and place the pork tenderloin on a baking sheet. (We keep this pan, as it is because we will use it later).

Mix the chipotle and the peach jam on a plate. Spread the mixture on the pork tenderloin.

Place the pork tenderloin in the oven for 45 minutes.

Meanwhile, peel the peaches, chop one and slice the other.

Heat a tablespoon of oil in the same pan where we sealed the pork. Fry the peaches for a little time, add a tablespoon of chipotle (optional), peach juice, apple vinegar, and sugar. Mix and leave on low heat for about five minutes.

Remove the pan from fire and separate the sauce into two parts.

After that time, take the pork tenderloin out of the oven and turn it over, pour it with one part of the peach sauce and keep the other part of the sauce in a bowl.

Cover the pork tenderloin with aluminum foil, without tightening the paper. Place in the oven for another thirty minutes or until the pork tenderloin reaches an internal temperature of 145 F (63C). Then let it rest for three-minutes, which is the recommended temperature for this type of cut.

Remove it from oven and slice it to serve, pour it with the rest of the peach and chipotle sauce.