Pancetta-Wrapped Pork Tenderloin with Baby Arugula and Sauce Gribiche Recipe

Ingredients

• 2 lbs. Pork Tenderloin , trimmed and cleaned
• Salt and fresh cracked pepper, to taste
• 12 thin Pancetta slices
• 1 bunch red grapes
• Sauce Gribiche (recipe follows)
• 1 lb. baby arugula
• 3 tsp. red wine vinegar
• 2 tsp. Dijon mustard
• 8 large eggs, hard boiled, chopped
• 1/4 cup gently packed mixed chopped herbs: flat parsley, chervil and/or tarragon
• 1/2 cup cornichons
• 8-10 capers, drained, rinsed and dried
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste