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1
Preheat the oven to 400F.
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2
Heat 2 tablespoons of the oil in a medium ovenproof saute pan over high heat until the oil begins to shimmer.
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3
Season the tenderloin on both sides with salt and pepper.
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4
Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
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5
Transfer the pan to the oven and roast the pork to medium (an internal temperature of 150F), about 10 minutes.
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6
Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing 1/2 inch thick.
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7
While the pork is roasting, heat the remaining 2 tablespoons oil in a large saute pan over high heat.
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8
Add the onion and cook until soft, about 4 minutes.
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9
Add the garlic and cook for 30 seconds.
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10
Stir in 2 tablespoons of the lime juice and 1/4 cup of the vinegar and boil until reduced, 8 to 10 minutes.
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11
Add the tomato, peaches, and sugar, reduce the heat to medium, and cook slowly until the mixture is slightly soft but the peaches retain some of their shape, 8 to 10 minutes.
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12
Remove from the heat, stir in the remaining 2 tablespoons vinegar and 2 tablespoons lime juice, the parsley, green onions, and honey.
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13
Season with salt and pepper.
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14
Scrape the relish into a bowl and let cool to room temperature before serving.
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15
Serve slices of the pork on a bed of couscous and top with the relish.
