Pork Tenderloin and Grilled Vegetable Salad

Ingredients

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

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