2 pounds trimmed pork tenderloin
2 cups Pluot Sauce (divided)
1/4 cup extra-virgin olive oil
1 clove garlic (finely minced)
2 teaspoons dried thyme
  Salt and freshly ground black pepper
8 ripe pluots (about 2 1/2 to 3 pounds, pitted and roughly chopped)
1/4 cup mild honey (such as Tupleo)
2 teaspoons peeled and grated fresh ginger
1 tablespoon golden balsamic vinegar
1 star anise pod