Pork Tenderloin and Grilled Vegetable Salad

Ingredients

• 1 medium onion
• 2 teaspoons extra-virgin olive oil
• 2 cups baby arugula
• 1 2-inch sprig fresh rosemary
• 2 3/4-lb pork tenderloins
• ¼ teaspoon dried hot red pepper flakes
• 1 cup dry red wine
• + 5 more ingredients
• • 1 garlic clove
  • ¼ cup red-wine vinegar
  • 1 tablespoon mild-flavored honey
  • 2 medium red bell peppers
  • 3 medium zucchini

Trim off tail ends of tenderloins to 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 rosem...

View full recipe at Epicurious