Trim off and remove sliver skin from pork tenderloins. Poke all over with fork. Drizzle with 1 ½ T. oil.
Combine seasonings and rub all over pork tenderloins.
Preheat grill to med/high heat (400-425℉) and grill pork 7 minutes per side or until center reaches 145℉ then remove to cutting board and rest 5 minutes prior to slicing.
Set the grill to medium heat (300℉) and clean the grates with a grill brush. Brush each side of peach halves with olive oil. Grill each side 4-5 minutes (depending on ripeness, very ripe peaches 4 min. Less ripe peaches 5 min. Each side) or until grill marks form. Remove to platter with pork tenderloin and garnish both with fresh basil leaves.