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Chef Maxwell's Grilled Pork Tenderloin Salad

1/3 cup red wine vinegar
1 garlic clove
1 small shallot, chopped
1 tsp. Dijon mustard
1 large basil leaf
½ tsp. dried Greek oregano
½ cup extra-virgin olive oil
Kosher salt and
freshly ground pepper
 Two ¾-pound pork tenderloins
2 medium tomatoes, quartered, with ends trimmed off
1 small onion, sliced crosswise
1/3-inch thick
1 lb. medium asparagus
5 oz. prewashed mesclun greens (about 6 cups)
3 oz. thinly sliced prosciutto, cut into strips

In a blender, combine the vinegar with the garlic, shallot, mustard, basil and oregano and puree. With the machine on, pour in ¼ cup plus 2 Tbsp. of oil; season with salt and pepper.

Light a grill or preheat a grill pan. Season the pork with salt and pepper. Grill over moderately high heat, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, in a medium bowl, toss the tomatoes, onion and asparagus with the remaining 2 Tbsp. of olive oil and season with salt and pepper. Grill the vegetables over moderately high heat until lightly browned, about 2 minutes for the tomatoes and 4 minutes for the onions and asparagus. Transfer to a plate.

In a large bowl, toss the mesclun with the prosciutto, grilled onion and half of the vinaigrette. Mound the salad onto plates. Thinly slice the pork and arrange it on the plates, along with grilled tomatoes and asparagus. Drizzle the pork and vegetables with the remaining vinaigrette and serve.