Preheat grill to medium heat.

Rub pork tenderloin with olive oil.

Sprinkle salt and herbs de Provence over the pork.

Let pork rest at room temperature for 15 minutes.

Place pork on grill and cook each side for about 5 minutes.

Continue grilling until the internal temperature reaches 140 F (about 20 minutes total).

Remove pork from grill and place on a plate.

Cover pork with foil and let it rest.

Spray peach quarters with cooking spray.

Place peaches on the grill.

Cook each side of the peaches for about 2 minutes, until softened with grill marks.

Remove peaches from grill and turn off the grill.

Slice the pork tenderloin.

Serve pork slices with warmed grilled peaches.

Drizzle balsamic glaze over the pork and peaches before serving.