Finely chop 1/4 cup cilantro and place in a small bowl. Add lime zest, juice, wine, honey, ginger, garlic, green onion, and 1 tablespoon oil. Whisk to combine.

Transfer 1/4 cup dressing to a large plastic zip top bag. Cover remaining dressing and chill.

Trim off and discard any fat or silver skin from the pork. Tie the pork tenderloin for even cooking. Add pork to the bag and seal, pressing out as much air as possible.

Marinate pork in the refrigerator at least 2 hours or overnight.

Remove pork from the refrigerator and allow it to get to room temperature, about 1 to 1 1/2 hours.

Heat grill to medium-high. Remove pork from the marinade and grill, covered, until the internal temperature is 145 degrees F, about 18 to 20 minutes. Turn pork a few times while grilling for even cooking. Discard marinade.

Transfer pork to a cutting board, loosely cover with foil, and let rest for 10 minutes before slicing.

Cut peach into 10 or 12 wedges. Discard the pit. Brush peach slices with oil. Grill slices until slightly charred, about 1 to 2 minutes per side. Cut peach slices into halves or thirds (to make them bite-sized).

Thinly slice pork and transfer to a serving plate.

Whisk 2 tablespoons oil into the dressing.

Combine coleslaw mix, radish slices, jalapeño slices, and remaining cilantro (chopped) in a large bowl. Pour dressing over slaw and toss to coat. Gently stir in peaches.

Serve slaw with sliced pork and lettuce leaves.