Grilled Rosemary Ginger Pork Tenderloin and Peaches

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2/3 cup olive oil

1/3 cup sherry vinegar

1 1/2 tablespoons peeled, grated fresh ginger

1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish

2 teaspoons sugar substitute (recommended: Splenda)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

2 (12-ounce) pork tenderloins, trimmed

2 firm-ripe peaches, pitted and halved

4 yellow grape or Compari tomatoes, cored and halved

12 radicchio leaves

6 cups cut romaine lettuce (about 1 large head)

1/4 cup crumbled Gorgonzola