1.Dry-fry peppercorns and seeds over medium heat in a small frying pan until fragrant. Using a mortar and pestle; crush spices with sugar and oil. Press spice mixture all over pork.
2.Cook pork on a heated oiled barbecue flat plate, 10 minutes, until browned all over and cooked as desired. Cover pork; stand 5 minutes, slice thinly.
3.Meanwhile for the peach and chilli salad, cook peaches on a heated oiled barbecue flat plate, uncovered, until softened. Place peaches in a large bowl with remaining ingredients; toss gently to combine.
4.Serve pork with salad.
You can use nectarines instead of peaches, if you like.Note