Raspberry-Herb Marinade:

1/2 cup raspberry vinegar
2 cloves garlic
1 T. Dijon mustard
1 T. honey
1 tsp. each fresh marjoram, and fresh sage and thyme
1/2 tsp. coarsely ground pepper

1 pound pork tenderloin, or pork loin chops

1 T. olive oil
Mesculun (field) greens

Mix all marinade ingredients. Reserve 1-2 T. for salad. Marinate pork in 1/2 cup marinade in the refrigerator at least 2 hours. Grill until pink, basting often. Mix reserved marinade with olive oil, toss with salad greens. Serve pork with salad.