- Trim fat from meat. Place meat in resealable plastic bag set in shallow dish. For marinade: In small bowl, combine peach nectar, teriyaki, sauce, rosemary, and oil. Pour over meat; seal bag.
- Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
- Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until instant-read thermometer inserted in center of meat registers 155* F. Remove meat from grill.
- Cover meat with foil; let stand for 15 minutes before slicing.(The meat's temperature will rise 5*F to 10*F during the time it stands.)