Sichuan Pepper Pork With Peach And Chili Salad - cooking recipe

Ingredients

1/4 cup Sichuan peppercorns
1/4 cup coriander seeds
2 tbsp brown sugar
1/4 cup olive oil
1 1/2 lbs pork tenderloin, halved lengthwise
None None FOR THE PEACH AND CHILI SALAD
2 None peaches, pitted and quartered
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh mint leaves
4 oz baby spinach leaves
1 None fresh long red chili pepper, seeded and thinly sliced
2 tbsp lemon juice
1 tbsp olive oil

Preparation

Toast peppercorns and coriander seeds in a small dry skillet on medium heat until fragrant. Using a mortar and pestle; crush spices with sugar and oil. Press spice mixture all over pork.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook pork for 10-15 mins, or until browned all over and cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins; slice thinly.
Meanwhile, for the peach and chili salad, cook peaches in a heated oiled grill pan until softened. Place in a large bowl with remaining ingredients; toss gently to combine. Serve with pork.