Combine rosemary, garlic, salt, black pepper and 1 tablespoon of the vegetable oil in a small dish or bowl. Rub the pork tenderloins all over with the rosemary seasoning mixture; cover with plastic wrap and refrigerate to marinate for 2 hours or overnight.
Heat oven to 350 degrees F.
Heat the remaining 1 tablespoon of vegetable oil in ovenproof 8-inch skillet over medium-high heat (if the skillet is not ovenproof, cover the handle with aluminum foil). Add the pork; sauté, turning, until browned on all sides, 4 to 5 minutes.
Transfer skillet to 350 degree F oven. Roast for 30 minutes or until an instant-read meat thermometer registers 160 degrees F.
Meanwhile while the pork is roasting, spread the garlic cloves in a single layer in a shallow baking dish. Place in the 350 degree F oven along with the pork; roast the garlic for 15 minutes or until golden brown. Remove garlic from oven; let cool. When cool enough to handle, peel and reserve.
When tenderloins are done, transfer them to a platter; let cool to room temperature.
Drain off any oil remaining from skillet. Pour the white wine and Madeira into the skillet; simmer 2 to 3 minutes.
Pour into a large bowl. Add olive oil, shallots, vinegar and chives. Add spinach, basil and radicchio; toss to mix well.
On 8 plates, arrange the spinach mixture in center of plate. Cut pork into 1/4-inch-thick slices; divide among plates on top of greens. Peel and thinly slice pears; tuck into greens. Sprinkle with cheese.
. Serve the roasted garlic cloves on the side with the salad; spread on toasted bread if desired. Makes 8 servings.