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1
Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
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2
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.
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3
Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins.
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4
Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
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5
Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
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6
Prepare grill for cooking.
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7
When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire.
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8
Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board.
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9
Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
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10
While peppers are steaming, pat pork dry and season with salt and pepper.
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11
Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155F, about 20 minutes.
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12
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
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13
Peel peppers and cut into 1-inch pieces.
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14
Transfer to a large bowl.
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15
Cut zucchini and onion into 1-inch pieces and add to peppers.
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16
Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
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17
Toss arugula with remaining teaspoon oil.
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18
Mound grilled vegetables on 4 plates and top with sliced pork.
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19
Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork.
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20
Top with arugula.
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21
Cooks' notes:.
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22
If your grill rack is widely spaced, you may want to use a grill basket for the vegetables.
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23
Vegetables and pork can be cooked in a lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil).
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24
Grill vegetables in same manner as above.
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25
Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400F oven and roast to 155F, about 10 minutes.
