1 (2 pound) boneless double pork loin,
    rolled and tied
1 tablespoon salt
1/2 teaspoon ground pepper
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 cup brown sugar
3 tablespoons chili sauce
1 (29 ounce) can peach slices in
    heavy syrup, undrained

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.

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. Baste often with marinade until internal temperature reaches 155 degrees F, about 60 minutes.

Let stand 10 minutes, allowing internal temperature to rise to 160 degrees F.

Slice thinly and serve with reserved peach sauce, heated.