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1
Preheat the oven to 500F.
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2
Trim the silver skin or connective tissue off the tenderloins with a very sharp thin knife.
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3
Place the tenderloins on a rimmed nonstick cookie sheet.
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4
In a bowl, mix together all of the lemon zest, the juice of 1 lemon, the coarse ground black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt.
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5
Thoroughly coat the tenderloins in the rosemarylemonpepper mixture, rubbing it into the meat.
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6
Roast in the hot oven for about 20 to 22 minutes.
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7
Once roasted, remove from the oven to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
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8
To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil.
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9
Add the remaining 1 clove of chopped garlic, salt, and pepper and toast the bread cubes, stirring frequently, until golden brown, about 4 to 5 minutes.
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10
Remove from the heat and reserve.
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11
While the croutons are toasting, in a bowl, combine the mayo and the juice of the remaining lemon.
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12
Whisk in 3 tablespoons of EVOO, season with pepper, and stir in the grated cheese.
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13
Once the pork is out of the oven and resting, put the salad together.
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14
In a salad bowl, combine the homemade garlic croutons with the greens.
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15
Pour the dressing over the salad and toss to coat.
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16
Thinly slice the rested pork tenderloin and serve alongside the salad.
