Pork Salad Provençal

• 2 garlic cloves, divided
• 1 (1-pound) pork tenderloin
• Cooking spray
• 1/2 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 5 cups chopped romaine lettuce
• 1/2 cup chopped fresh flat-leaf parsley
• 2 celery stalks, thinly sliced
• 1 plum tomato, diced

1. Preheat grill to medium-high heat.
2. Thinly slice 1 garlic clove. With a sharp knife, make 8 small slits in pork; insert garlic slices into slits. Coat pork with cooking spray; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer inserted in the thickest portion registers 155u0b0, turning once. Let stand for 5 minutes; slice.
3. Mince the remaining garlic clove. Combine minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, lemon rind, lemon juice, olive oil, and thyme in a large bowl, stirring well. Add lettuce and remaining ingredients; toss. Arrange 1 1/2 cups salad on each of 4 plates; top evenly with pork.
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garlic, pork tenderloin, cooking spray, salt, black pepper, lemon rind, lemon juice, olive oil, thyme, romaine lettuce, parsley, celery stalks, tomato

Taken from www.myrecipes.com/recipe/pork-salad-provencal (may not work)