Save the crumbled bacon from the dressing to scatter over the salad.
Remove silver skin from tenderloin, leaving a thin layer of fat.
Preheat oven to 400°. Rub pepper and salt over pork. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer pork to a 13- x 9-inch pan.
Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 to 12 minutes or until thermometer registers 160°.
Cut pork into 1/4-inch-thick slices. Divide greens among 4 plates; arrange tomato slices and pork over greens. Serve immediately with Warm Bacon Vinaigrette. Garnish, if desired.
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