Grilled pork with arugula and tomato salad
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork. The balsamic vinegar, olive oil and lemon make a light and refreshing dressing for the salad.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean pork tenderloin
1¼ pound(s), thinly sliced into 8 pieces
Fresh lemon juice
2 Tbsp
Garlic
2 clove(s), finely chopped
Table salt
¾ tsp, divided
Black pepper
½ tsp, freshly ground, divided
Arugula
8 cup(s)
Cherry tomatoes
2 cup(s), halved, red and yellow varieties if possible
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp, extra-virgin
Balsamic vinegar
1 tsp
Instructions
1
Place pork in large zip-close plastic bag. Add 2 tablespoons lemon juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and turn to coat. Let stand 10 minutes.
2
Spray large ridged grill pan with nonstick spray and set over medium-high heat. Remove pork from marinade and discard marinade. Place pork in pan and cook, turning once, until instant-read thermometer inserted into sides of pork registers 145°F, about 6 minutes.
3
Meanwhile, to make salad, combine arugula, tomatoes, remaining 2 tablespoons lemon juice, oil, vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl. Toss to combine.
4
Divide pork among 4 plates and top evenly with salad.
5
Serving size: 2 pieces of pork and about 2 1/4 cups of salad
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