Grilled Pork with Arugula and Tomato Salad
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)
1 tbsp(s), or 2 small chopped garlic cloves
¾ tsp(s), divided
½ pinch, freshly ground, divided
1 spray(s), nonstick
8 cup(s), fresh
Fresh cherry tomato(es)
2 cup(s), halved, red and yellow varieties if possible
1 tbsp(s), extra-virgin
- 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.
- 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.
- 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.
- 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.