Coffee Rubbed Smoked Pork Tenderloin with Peach Glaze

2 Pork tenderloins (trimmed)
1 C. Hickory or Mesquite chips, soaked for 1 hour and drained
4 Tbsp. fine ground coffee
4 Tbsp. brown sugar
4 Tbsp. kosher salt
2 Tbsp. butter
4 Tbsp. peach preserves
1 shallot peeled, shaved thin
1/4 C. cognac
1 bulb fennel, tops removed and shaved thin
2 tsp. fresh thyme, chopped
Salt and fresh ground black pepper, to taste
2 ripe peaches, pitted and halved

Preheat charcoal grill.  While waiting for coals to get hot, mix coffee, brown sugar and salt in a mixing bowl.  Rub tenderloins generously with mixture, season with black pepper and let sit until grill is ready. 
Meanwhile, in a medium sauce pan melt butter over medium high heat.  Add shallots and fennel, cook until fennel is tender.  Carefully add cognac (best to remove pan off of the heat, add liquor and then return to heat).  Reduce by half and add preserves, thyme and season with salt and pepper.  Mix well and divide glaze equally into two bowls, reserve. 
Once coals are hot add wood chips.  Using one of the bowls of peach glaze, brush some onto the tenderloins and place both on grill atop of coals, cover.  Smoke/cook pork until done, approximately1 hour turning every 15 minutes.  Each time you turn the tenderloins, brush on more glaze and then turn.
Once pork is done remove from heat and let rest for 10 minutes.  While waiting for meat to rest place peaches, cut side down, on grill to warm.  Slice pork and serve with reserved portion of glaze and grilled peach halves.  Enjoy!