Double up enough of a piece of tin foil to wrap the tenderloin in.
Peel 4-6 large cloves of garlic. With the flat of a chefs knife, press/smash the garlic cloves. Place half the cloves in a strip along the tin foil.
Take a sprig of the rosemary and pull the leaves and place them over the garlic.
Grind some fresh black pepper over the garlic.
Rinse the Pork Tenderloin and place it on top of the Garlic.
Place the remainder of the smashed Garlic on top of the pork tenderloin, pull the rest of the rosemary leaves over it, and grind some more pepper over the top.
Drizzle 3-4 Tbsp of Balsamic vinegar over the pork.
Wrap the foil around the pork creating an enclosed package.
This can be grilled on medium for 35 minutes, or baked in the oven at 400 degrees for 40-45 minutes.
Place the rest of the bulb of garlic into a small terracota garlic baker, drizzle with olive oil and place it in the oven or on the grill with the pork.
Cook the wild rice per the directions, leave out the butter/olive oil if desired.
Pile the Arugula on a plate and drizzle some olive oil over it. Grind some fresh salt over the top. Silce the Pork into 1/2" rounds and place on the Arugula. Place a pile of rice on the plate, and drizzle the pork with a little bit of balsamic vinagar. Mash a few cloves of garlic out of the baked garlic and press them over the slices of pork.