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1
Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl.
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2
Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork.
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3
Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours.
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4
Refrigerate the remaining marinade.
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5
When ready to cook, build a charcoal fire or preheat gas grill
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6
Remove pork from the bag and discard the used marinade.
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7
Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes.
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8
Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes.
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9
Cut each tenderloin into 8 slices on the diagonal.
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10
Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade.
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11
Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes.
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12
Transfer to the cutting board and cut each peach half into thirds.
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13
To serve, fan 3 radicchio lettuce leaves on each of 4 plates.
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14
Place 1/4 of the romaine in the center of each.
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15
On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves.
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16
Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade.
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17
Garnish each plate with a rosemary sprig and serve.
