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Photo of Grilled pork with arugula and tomato salad by WW

Grilled pork with arugula and tomato salad

4
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

Notes

Pork tenderloin makes a delicious choice for a weeknight supper because it's easy to cook and has a tender flavor. We suggest flattening the pork tenderloin, which breaks down the connective tissues of the meat, making it even more tender. It also gives it a uniform thickness, making it grill more evenly.

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