Three-Pepper Pork Tenderloin with Peach-Cucumber Salad

• 1/4 cup extra-virgin olive oil, plus more for grilling and rubbing
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 2 pork tenderloins (about 1 1/2 pounds each), butterflied and lightly pounded
• 2 tablespoons fresh lime juice
• 2 tablespoons minced shallots
• 1 very large peach, diced
• 3/4 pound Persian cucumbers, diced
• 1/2 cup coarsely chopped mint
• 1/2 cup coarsely chopped cilantro
• Plain yogurt and grilled naan, for serving

1. Light a grill or preheat a grill pan; oil the grates or pan.
2. In a small bowl, combine the black, white and cayenne pepper with 2 teaspoons of salt.
3. Rub the pork with olive oil and pat the spice mixture all over it.
4. Grill over moderately high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 135, 8 to 10 minutes.
5. Transfer the pork to a work surface and let rest for 10 minutes.
6. Meanwhile, in a medium bowl, whisk the lime juice with the 1/4 cup of olive oil and season with salt.
7. Add the shallots and let stand for 5 minutes.
8. Add the peach, cucumbers, mint and cilantro and season with salt.
9. Slice the pork and serve with the salad, yogurt and naan.

extravirgin olive oil, ground black pepper, ground white pepper, cayenne pepper, kosher salt, pork, lime juice, shallots, peach, cucumbers, mint, cilantro, yogurt

Taken from www.foodandwine.com/recipes/three-pepper-pork-tenderloin-peach-cucumber-salad (may not work)