Grilled pork with arugula and tomato salad
Uncooked lean pork tenderloin
1¼ pound(s), thinly sliced into 8 pieces
Fresh lemon juice
¼ cup(s), divided (about 2 small lemons)
1 Tbsp, or 2 small chopped garlic cloves
¾ tsp, divided
½ tsp, freshly ground, divided
Fresh cherry tomato(es)
2 cup(s), halved, red and yellow varieties if possible
1 Tbsp, 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 (or glass container).
- Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag (or container); seal bag and shake to mix and coat (or stir and cover). 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 pieces of pork and about 2 1/4 cups of salad per serving.