2 cups salad greens. (romaine, arugula, green leaf)
First, season the tenderloin liberally with salt and fresh pepper. Then surround the tenderloin with the herbs. If the stems are too large then roughly chop. Marinate for a day or at least 3 hours.
On a hot grill or grill pan, place the encrusted loin on to cook. The herbs will char and smoke adding flavor. Grill for 6 minutes then turn. Try to char all sides of the encrusted loin. Total of 12 minutes. Remove the loin to a warm spot to rest for 10 minutes.
While resting season the halved lettuce head to grill. Be aggressive much of the seasoning is lost during grilling. On a hot grill or grill pan, char the lettuce, about 4 minutes a side. Slightly cool and transfer the lettuce to a juicer, or blender. Add the orange zest and juice and process. Taste, add water and lemon, if needed, add more sweetness and salt. Place in a bowl, recheck seasoning and add some olive oil.
Now that the loin has rested remove stemmed herbs. Leave the smoky charred parts as they add amazing flavor. Cut in ½ in slices and plate. In a large bowl, dress the lettuce with grilled lettuce vinaigrette and plate next to the side of the loin. Use extra vinaigrette to dress the loin.