Pork Tenderloin and Grilled Vegetable Salad

Name: Pork Tenderloin and Grilled Vegetable Salad
Ingredients: 2 (3/4-lb) pork tenderloins; 1 cup dry red wine; 1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped; 1 garlic clove, smashed; 1/4 teaspoon dried hot red pepper flakes; 1/4 cup red-wine vinegar; 1 tablespoon mild-flavored honey; 2 medium red bell peppers, quartered; 3 medium zucchini (1 lb total), trimmed and cut lengthwise into 1/4-inch-thick slices; 1 medium onion, cut lengthwise into 6 wedges, leaving root ends intact; 2 teaspoons extra-virgin olive oil; 2 cups trimmed baby arugula (1 oz)