Combine ingredients in bowl. Refrigerate up to 2 months. Makes about 2/3 cups.
Combine peaches, lemon juice, sugar, soy, cornstarch, garlic, ginger in saucepan. Simmer until thickened, 4 minutes. Refrigerate up to several days. Makes 1-1/4 cups.
Cut 1-1/2-pound pork tenderloin into 1-1/2-inch cubes. Refrigerate in marinade for 4 hours or overnight. Drain pork; discard the marinade. Cut 3 firm fresh peaches into pieces. Thread pork with peaches on 6 metal skewers. Grill for 10 to 15 minutes or until pork is no longer pink in center and peach is tender, brushing with glaze during last 5 minutes of cooking. Boil any leftover glaze in saucepan 1 minute. Serve glaze on side.