The three pepper varieties used to coat this pork dish are black pepper, white pepper and cayenne pepper.  (We decided to grill our pork to add in an extra smokiness to the pork, which turned out to be a superb idea!  The other slight change we made to the recipe itself was using a pork roast instead of a tenderloin).  The slices of the peppery pork combined with a super fresh summer salad made with sweet peaches, fresh mint, lime juice and sliced cucumbers was a lovely match.  There is just something so nice during these hot months to pair a juicy grilled meat with a fresh salad that highlights the produce of the season.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/three-pepper-pork-tenderloin-with-peach-cucumber-salad*)

Tagged: black pepper, cayenne pepper, cucumbers, Food & Wine, fresh mint, lime juice, peaches, pork, pork tenderloin, red onions, three pepper pork, white pepper