Sichuan Pepper Pork With Peach And Chili Salad

• 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

1. 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.
2. 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.
3. 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.

peppercorns, coriander seeds, brown sugar, olive oil, pork tenderloin, salad, peaches, cilantro, mint leaves, baby spinach, long red chili pepper, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36236 (may not work)