Name: Pork Tenderloin and Grilled Vegetable Salad
Yield: Makes 4 servings
Ingredients: 2 (3/4-lb) pork tenderloins; 1 cup dry red wine; 1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped; 1 garlic clove, smashed; 1/4 teaspoon dried hot red pepper flakes; 1/4 cup red-wine vinegar; 1 tablespoon mild-flavored honey; 2 medium red bell peppers, quartered; 3 medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices; 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact; 2 teaspoons extra-virgin olive oil; 2 cups trimmed baby arugula (1 oz)

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Pork Tenderloin and Grilled Vegetable SaladRomulo Yanes

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

Cooks' notes:

• If your grill rack is widely spaced, you may want to use a grill basket for the vegetables. • Vegetables and pork can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). Grill vegetables in same manner as above. Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°F oven and roast to 155°F, about 10 minutes.

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