Rinse all vegetables and herbs and pat dry. Rinse pork tenderloin and pat dry. Stem, and rough chop the mint and cilantro. Stem, and slice red chile into thin rounds. Peel the onion and slice into thin strips. Slice the cucumber into rounds. Zest and halve the lime. Drain the sliced peaches.

Leaving the peppercorns in the bag, place the bag on a stable surface and crush the pink peppercorns with the bottom of a pan or a rolling pin until broken and crumbly, but not too finely powdered.

Warm a grill or grill pan to medium heat and coat lightly with cooking spray. Season with pink peppercorns and a pinch of salt. Place on grill and cook on all four sides for 5-6 minutes or until firm to the touch, and internal temperature reaches 145 degrees. Cover with foil and allow to sit for 5 minutes before slicing, allowing meat to evenly re-distribute its juices.

In a large mixing bowl, combine the peaches, cucumber, and red onion to taste, red chili to taste, lime zest, cilantro, mint, sugar, vinegar, and juice of the lime. Season with a pinch of salt. Let sit in the refrigerator for 10 minutes before serving.

Slice the pork tenderloin into medallions. Compose a pile of salad in the middle a plate. Rest a few slices of pork against the salad.