Grilled Pork Tenderloin and Dried Cherry Salad - Indiana Kitchen

Ingredients

• 1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
• 2 Tablespoons olive oil
• 2 garlic cloves
• 2 Tablespoons chooped fresh rosemary
• 2 teaspoons coarse ground black pepper
• 1 teaspoon coarse kosher salt
• 6 cups baby lettuce loosely packed
• 1 oz Gorgonzola cheese
• 1/2 cup dried sour cherries
• 1/4 cup sliced red onion
• 1/4 cup sliced almonds toasted
• 1/4 cup olive oil
• 2 Tablespoons red wine vinegar
• 2 Tablespoons unsweetened tart cherry juice
• 1 Tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon kocher (coarse) salt
• 1/4 teaspoon pepper