Preheat oven to 400 degrees.
Prepare pork to fill using instructions in post.
Season the pork liberally with salt and pepper.
Heat ½ tablespoon oil in skillet over medium heat. Lightly sauté the peaches, arugula and thyme until the arugula just begins to wilt.
Lay the prosciutto on top of the pork, followed by the arugula and peach mixture. Roll the pork up, tightly and secure with toothpicks.
Heat the Herkner Farms Peach Drizzle Topping in the microwave for 30 seconds with ¼ cup water. Mix in the red pepper flakes.
Heat 1 tablespoon oil in skillet. Sear pork on each side, about 2 minutes per side.
Spoon half the Peach Drizzle Topping over the pork, reserving the rest of the glaze for later.
Insert a digital thermometer set to 145 degrees into middle of pork tenderloin, and transfer pan to the oven.
Roast until pork is 145 degrees–about 15-20 minutes.
Remove pork roulade from pan to cutting board and loosely tent with foil for 10 minutes.
In the meantime, return the skillet used to roast the pork back to the stove and heat over medium-high heat. Deglaze the pan with the wine or chicken stock, whisking up the browned bits from bottom of pan. Add the reserved Peach Drizzle Topping and bring to a boil.
Serve alongside or on top of pork.