Trim fat from tenderloins. Sprinkle tenderloins with salt and pepper. In a covered grill, arrange medium coals around a drip pan. Place tenderloins on grill rack over drip pan, but not over coals. Cover and grill for 30 minutes or until meat thermometer registers 160 degree F. Remove from the grill.
Let pork tenderloins stand at room temperature until cool. Cut each tenderloin crosswise into 6 slices.
Toss green beans with the snipped tarragon and 2 tablespoons of the Pancetta Vinaigrette. Toss potatoes with the snipped sage and 2 tablespoons of the Pancetta Vinaigrette. Toss tenderloin slices with the snipped chives and 2 tablespoons of the Pancetta Vinaigrette. Cut corn kernels off cobs. Toss corn with 2 tablespoons of the Pancetta Vinaigrette.
To serve, arrange sliced pork on romaine lettuce or mixed greens in center of plate. Arrange vegetables, tomato wedges, and olives around the meat. Garnish with fresh herb sprigs. Pour remaining dressing over meat and vegetables. Serve at room temperature. Makes 4 servings.
To grill corn, wrap each ear in foil. Grill on an uncovered grill over medium coals about 20 minutes or until tender, turning occasionally.
Arrange salad on plate, then cover and chill for up to 2 hours.
In a small skillet, cook pancetta or bacon, chopped, until crisp. Drain fat; set pancetta aside. In a small bowl, whisk together lemon juice and red wine vinegar. Whisk in Dijon-style mustard. Gradually whisk in olive oil until mixture is slightly thickened. Season with freshly ground pepper. Stir in pancetta. Cover and store in the refrigerator up to 1 week. Makes 1 cup.