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1
Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth.
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2
Whisk in 3 tablespoons of the oil, the parsley and scallions.
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3
Season with salt and pepper.
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4
Heat an outdoor grill or large cast-iron grill pan over medium-high heat.
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5
Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper.
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6
Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
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7
Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper.
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8
Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes.
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9
Transfer to a plate.
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10
Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
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11
Remove the pork from the grill and rest for 10 minutes.
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12
Slice thinly on a diagonal against the grain.
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13
Sprinkle the slices lightly with salt.
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14
Toss the baby arugula with the remaining oil and the lemon juice in a bowl.
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15
Season with salt and pepper.
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16
To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate.
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17
Smear some goat cheese sauce on the other side of the plates.
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18
Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate.
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19
Serve any remaining goat cheese sauce on the side.
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20
Serve immediately.
