• 1 three-pound boneless, center-cut pork loin
• 1 tablespoon grapeseed oil
• 1 teaspoon kosher salt
• ½ teaspoon ground pink peppercorns

Preheat the oven to 450. Rub the oil, salt and peppercorns evenly over the entire surface. Place the meat on a rack in a roasting pan. Roast for 10 minutes. Reduce the oven temperature to 250 and roast until a meat thermometer inserted in the thickest part of the meat registers 150 to 155 degrees.

Remove to a cutting board, cover loosely with aluminum foil and let stand for 15 minutes. Skim off the fat in the roasting pan, leaving behind all the pan juices.

• Tomato, peach, onion and mint topping
• 2 cups heirloom tomatoes, chopped
• 1 medium peach, peeled and chopped
• ¼ cup diced Vidalia onion
• 2 tablespoons mint, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed orange juice

Place tomato, peach, onion, mint, oil and orange juice in a bowl and toss together. Season to taste with salt, place on top of the pork and serve.