Trim the tenderloin of fat and silverskin.  Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels.

Make a lengthwise cut into each tenderloin, until the loin opens like a book (do not cut all the way through). Place tenderloins in a shallow glass dish; pour juice from the orange and lime over the pork. Sprinkle the garlic pepper and oregano over the pork and press onto the meat with your fingers. Drizzle with the olive oil. Cover and let marinade in the refrigerator overnight.

Preheat barbecue grill. Bring roast to room temperature before cooking. Place roast onto hot grill. Grill, turning once, approximately 15 to 20 minutes or until a meat thermometer inserted into thickest part of the roast registers 155°F.

Remove from grill and transfer onto a cutting board; let roast stand 15 minutes before carving  (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice crosswise into slices and serve with Peach-Avocado Salsa.

In a medium bowl, combine the peach, avocado, jicama, red onion, and cilantro leaves. Whisk the lime juice, red pepper, and olive oil together; pour over the salsa mixture and toss. Refrigerate until ready to serve.

Makes 6 to 8 servings.