Photo of Grilled Pork with Arugula and Tomato Salad by WW

Grilled Pork with Arugula and Tomato Salad

Points® value
Total Time
21 min
15 min
6 min
Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork.


Uncooked lean pork tenderloin

1¼ pound(s), sliced into eight 1/2-inch pieces

Fresh lemon juice

¼ cup(s), divided (about 2 small lemons)

Minced garlic

1 tbsp(s), or 2 small chopped garlic cloves

Table salt

¾ tsp(s), divided

Black pepper

½ pinch(es), freshly ground, divided

Cooking spray

1 spray(s), nonstick


8 cup(s), fresh

Cherry tomatoes

2 cup(s), halved, red and yellow varieties if possible

Balsamic vinegar

1 tsp(s)

Olive oil

1 tbsp(s), extra-virgin


  1. Place pork between 2 sheets of waxed paper and flatten by rolling over with a rolling pin a few times; place pork in a releasable zip-close plastic bag.
  2. Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag; seal bag and shake to mix and coat. Let marinate for at least 10 minutes but no more than 1 hour.
  3. Off heat, coat a grill rack or stove top grill pan with cooking spray; preheat to medium-high heat. Grill pork until cooked through, flipping once, about 2 to 3 minutes per side.
  4. Meanwhile, in a large bowl, combine arugula, tomatoes, remaining 2 tablespoons of lemon juice, vinegar, oil and remaining 1/4 teaspoon each of salt and pepper; toss to combine. Serve pork with salad on top. Yields 2 pork cutlets and about 2 1/4 cups of salad per serving.