1/3 cup extra-virgin olive oil plus additional for rubbing
1 (5 oz.) package prewashed baby spinach or arugula
1 (12 oz.) 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.
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 150F, 20 to 25 minutes total.
Transfer pork to a cutting board and let stand 10 minutes.
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