Season the pork with salt, black pepper, the allspice, and 1 tbsp of oil.

Preheat grill on high, (optional: a pan heated to medium-high), place the pork and sear both sides (3-4 min on both sides until internal temperature reaches 145°F).

Once you have an even golden-brown sear across all sides, take it out from the grill or pan and set it aside.

Season peaches with a small amount of oil and grill for 8-10 minutes, turning the peach slices as they brown and caramelize. Transfer to a sauté pan.

Lower the heat to medium melt 1/2 tbsp of butter in the pan, then add the sliced peaches.

Lower the heat to a simmer and in the middle of the pan, add the Dijon mustard, wine, water, and whisk together to start making a sauce.

Divide grits and pour an even layer on to two plates.

Slice pork across into about 6 pieces (depending on size), and place on the grits.

Pour the peaches and sauce on top of the sliced pork.

Garnish with fresh thyme.