Grilled Pork Tenderloin Salad

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.