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.

Makes 4 servings.

INGREDIENTS

  • 2(3/4-lb) pork tenderloins
  • 1cup dry red wine
  • 1(2-inch) sprig fresh rosemary plus 1/4 teaspoonfinely chopped
  • 1garlic clove, smashed
  • 1/4teaspoon dried hot redpepper flakes
  • 1/4cup red-wine vinegar
  • 1tablespoon mild-flavored honey
  • 2medium red bell peppers, quartered
  • 3medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices
  • 1medium onion, cut lengthwise into 6 wedges, leavingroot ends intact
  • 2teaspoons extra-virgin olive oil
  • 2cups trimmed baby arugula (1 oz)

    DIRECTIONS

    Trim off tail ends of tenderloinsto form 2 (8-ounce) pieces, reserving trimmings for another use.

    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. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, andred pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least2 hours or overnight.

    Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about1/4 cup, 6 to 8 minutes.

    Prepare grill for cooking.

    When fire is medium-hot (you can hold your hand 5 inches aboverack for 3 to 4 seconds), put bell peppers, zucchini, and onionon 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, about8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.

    While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grillrack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

    Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.

    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.

    Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and topwith sliced pork. Add any juicesfrom cutting board to remaining2 tablespoons dressing and drizzle over pork. Top with arugula.

    Cooks’ notes:
    • If your grill rack is widely spaced,you may want to use a grill basketfor the vegetables.

    • Vegetables and pork can be cooked ina 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.