For the Arugula Pesto
 
1 cups packed arugula
1/2 cup extra-virgin olive oil
1/4 cup finely grated pecorino
1/4 cup finely grated parmesan
2 tbsp. cup pine nuts
1/2 tbsp. lemon zest
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste

For the Wrapped Peaches 

16 thin slices of Boar Prosciutto
2 freestone peaches
(halved, pitted, cut into 8 wedges each)
Salt and freshly ground pepper
4 Summer Savoury sprigs (picked)
1 tablespoon olive oil

For the Boar Tenderloin
 
1 whole pork tenderloin, approx 1 pound
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil

Method

Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.
For the Wrapped Peaches

Lay the Boar Prosciutto slices out on a work surface. Set a
peach wedge at the edge of each slice, season with salt and pepper and top with some petals of summer savoury. roll up the pancetta to enclose the peaches. 

Trim the wild boar tenderloin of any excess fat and silver skin.
Place the, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon reseal able bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 2 to 4 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. 

Grill your peaches until the prosciutto is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.
Lightly drizzle the peaches with olive oil.

Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice.