Directions:

Preheat grill to medium (OR preheat broiler to high).

Combine breadcrumbs and pesto in a small bowl; combine oil, vinegar, pepper and salt in a medium bowl and set aside.

Lay pork on a large cutting board; holding knife blade flat, parallel to the board, make a lengthwise cut through center of the meat, stopping short of the opposite edge so it stays in one piece. Open up like you would a book. Cover with plastic wrap. Use a meat mallet or rolling pin and pound meat to an even 1/4-inch thickness.

With long side closest to you, spread breadcrumb mixture over the pork, stopping 1 inch from opposite edge. Starting at side closest to you, roll up the pork. Brush with 1 tablespoon of oil mixture (set the rest aside).

Slice the pork crosswise into 8 pinwheel slices. Put 2 pinwheels each on four 10 to 12-inch skewers, about 1 inch apart, threading skewers through the meat to keep pinwheel shape intact.

Toss peaches with reserved oil mixture; thread onto remaining two skewers.

Oil the grill rack (or broiler pan or wire rack set on a baking sheet, if using broiler). Place all skewers on the grill (or pan), arranging pork skewers flat-side down. Grill, turning once, until peaches are soft and pork registers 145 degrees F on an instant-read thermometer: 3 to 5 minutes for the peaches, 8 to 10 minutes for the pork. (IF using broiler, broil 2 to 4 minutes per side for peaches, and 5 to 6 minutes for pork).