Stir kosher salt, sugar and water together.

Place meat in a dish and pour water over meat. Refrigerate for 45 minutes.

Remove meat from brine and pat dry.

Stir pureed peaches and ground ginger together.

Rub some of the peach puree on the meat.

Heat grill on high for 10 minutes.

Place pork on grill, close lid and cook on high for 7 minutes without turning meat.

Flip tenderloins over to grill the other side, close lid and cook on high heat for 6 more minutes.

Turn grill off, but leave pork on the grill for another 5 minutes.

Remove pork from grill, cover loosely with foil and let rest 5 more minutes before serving.

Stir brown sugar and soy sauce into remaining peach puree. Heat in microwave 1 minute and serve with pork.