- 1 1/2 pounds pork tenderloin
- 1/3 cup extra-virgin olive oil plus additional for rubbing
- 1 (5-ounce) package prewashed baby spinach or arugula
- 1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
- 1/2 cup sliced almonds
- 4 large garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 cup red-wine vinegar or Sherry vinegar
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
- Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
- While pork stands, put greens and peppers on a platter.
- Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
- Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.