Grilled Pork Tenderloin Salad

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1/3 cup red wine vinegar

1 garlic clove

1 small shallot, chopped

1 teaspoon Dijon mustard

1 large basil leaf

1/2 teaspoon dried Greek oregano

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Two 3/4-pound pork tenderloins

2 medium tomatoes, quartered

1 small onion, sliced crosswise 1/3 inch thick

1 pound medium asparagus

5 ounces prewashed mesclun greens (6 cups)

3 ounces thinly sliced prosciutto, cut into strips

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