1. Heat charcoal or gas grill to medium. Grill tenderloin 18 to 30 minutes until internal temperature reaches 145°F to 160°F, turning occasionally. Let stand 10 minutes before slicing.
2. Whisk together garlic, vinegar and honey in small bowl. Whisk in olive oil; season with salt and pepper to taste.
3. Combine tomatoes, cucumber, red onion and Parmesan in bowl; toss with vinaigrette. Toss in croutons and arugula.
4. To serve, divide salad onto four plates; garnish with sliced pork tenderloin.