Cut the pork tenderloin into small steaks and arrange on a plate. Top with the marinade and allow to rest for at least 30 minutes in a cool spot.
Combine the wine, vinegar and sugar, bring to boil and cook for about 10 minutes.
Cut cherry tomatoes in half and arrange the halves in a deep frying pan or saucepan. Add wine and whole cloves of garlic, season with salt and cook to reduce the liquid.
Cook the pork tenderloin on a hot grill.
Toast the bread slices, rub with garlic and drizzle some olive oil on top.
Arrange each tenderloin steak on a toasted slice of bread, top with cherry tomatoes and their sauce, and serve with rocket leaves.
Never cook meat straight from the fridge. It should rest at room temperature for a minimum of 30 minutes before finishing in a frying pan or grill to cook evenly. If you cook meat straight from the fridge, it will quickly look done but it will be uncooked inside, and if you continue to cook, the meat might burn and taste unpleasant.