Grilled Pork Tenderloin and Dried Cherry Salad

Pork

• 1 large or 2 small pork tenderloins (1 1/2 lb)
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons coarse ground black pepper
• 1 teaspoon kosher (coarse) salt

Salad

• 6 cups loosely packed baby lettuce
• 1 oz Gorgonzola cheese
• 1/2 cup dried sour cherries
• 1/4 cup sliced red onion
• 1/4 cup toasted sliced almonds

Dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons unsweetened tart cherry juice
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon kosher (coarse) salt
• 1/4 teaspoon pepper