Cut pork tenderloin into ¼-inch (5-mm) slices. Combine 2 tbsp (30 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar for dressing; set aside. In large bowl, mix remaining vinegar and oil; add the apricot jam, soy sauce, garlic, rosemary, salt and pepper and stir to combine. Add pork slices to bowl of jam mixture and turn to coat; cover and set aside. (Can be prepared in advance and marinated in refrigerator up to overnight.)
Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.