Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2 teaspoons garlic, 1 teaspoon oil, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22 minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes before slicing.
To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir in remaining 1 tablespoon parsley, 1 teaspoon garlic, ½ teaspoon oil and remaining ¼ teaspoon each salt and pepper.
Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar mixture over cabbage mixture and toss to combine; let stand 30 minutes.
Serve peach salsa over pork and slaw alongside. Yields 4 servings.