Pork Tenderloin and Grilled Vegetable Salad

Ingredients

• 1 oz baby arugula trimmed
• 1 cup wine dry red
• 1  garlic clove smashed
• 1 tablespoon honey 
• 2 teaspoons olive oil extra virgin extra-virgin
• 1 medium onion cut lengthwise into 6 wedges, leaving root ends intact
• 1.5 lb pork tenderloin 
• 2 medium bell pepper red quartered
• 0.3 teaspoon pepper dried red hot
• 0.3 cup red-wine vinegar 
• 0.3 teaspoon rosemary leaves fresh finely chopped (2-inch)
• 3 medium zucchini trimmed cut lengthwise into 1/4-inch-thick slices (1 lb total)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• grill
• kitchen thermometer
• aluminum foil
• ziploc bags
• measuring cup
• grill pan
• cutting board

Directions

1. Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
2. Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes.
3. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
4. Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
5. Prepare grill for cooking.
6. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
7. While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes.
8. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
9. Peel peppers and cut into 1-inch pieces.
10. Transfer to a large bowl.
11. Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
12. Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork.
13. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.
14. • 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.
15. Each serving about 278 calories and 9 grams fat
16. Gourmet