In a small saucepan over medium heat, combine peach jam, balsamic vinegar, and crushed red pepper. Stir until warm and well blended, about 3-5 minutes. Reserve half of the glaze for serving.

Preheat your grill to medium-high heat, aiming for around 400°F.

In a mixing bowl, combine olive oil, oregano, paprika, onion powder, salt, and pepper. Rub the mixture over the pork tenderloin and let it sit for about 10 minutes.

Place the pork tenderloin on the hot grill. Sear each side for about 2 minutes. Reduce heat to medium, turning every 2-3 minutes, until the internal temperature reaches 145°F, taking approximately 18-22 minutes.

Brush the pork tenderloin with the warm peach glaze. Remove from the grill and let it rest for 10 minutes.

Slice the tenderloin into medallions and drizzle with the reserved peach glaze.