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Photo of Grilled pork with arugula and tomato salad by WW

Grilled pork with arugula and tomato salad

4
Point(s)
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork. 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. The balsamic vinegar, olive oil and lemon make a light and refreshing dressing for the salad. Grill a few small pieces of whole wheat bread to serve as a side dish to this hearty salad.

Ingredients

Uncooked lean pork tenderloin

1¼ pound(s), thinly sliced into 8 pieces

Fresh lemon juice

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

Minced garlic

1 Tbsp, or 2 small chopped garlic cloves

Table salt

¾ tsp, divided

Black pepper

½ tsp, freshly ground, divided

Cooking spray

1 spray(s)

Arugula

8 cup(s)

Fresh cherry tomato(es)

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

Balsamic vinegar

1 tsp

Olive oil

1 Tbsp, extra-virgin

Instructions

  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 (or glass container).
  2. 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.
  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 pieces of pork and about 2 1/4 cups of salad per serving.

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