3 tbsp. coarse salt
2 tbsp. Szechwan peppercorns
2 tbsp. dried green peppercorns
1 tbsp. black peppercorns
2 tsp. fennel seeds
2 tsp. white peppercorns
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground turmeric
4 lb. boned and rolled pork loin
1/4 c. peanut oil
2 tbsp. Oriental sesame oil
3 tbsp. grated orange peel
2 tbsp. grated lemon peel

Finely grind first 9 ingredients in blender. Rub 1/4 cup spice mixture over pork (reserve remainder for another use). Refrigerate pork at least 4 hours. (Can be prepared 1 day ahead.)

Prepare barbeque (high heat). Blend both oils with orange and lemon peel in blender or processor. Rub oil mixture over pork. Grill pork over ash-white coals, turning every 15 minutes, about 1 hour and 45 minutes for medium. Transfer to platter; cool 20 minutes.

Cut pork into thin slices. Serve warm at room temperature or cold. This succulent and peppery pork is equally good served hot or cold. Use leftover spice mixture on chicken. Serves 6-8.

Available at specialty food stores.