- 1 Tbsp olive oil
- 3 clove(s), medium garlic clove(s), crushed
- 2 Tbsp rosemary, fresh
- 1/2 tsp table salt
- 1 tsp black pepper
- 1 pound(s) uncooked lean pork tenderloin, use one whole loin
- 4 cup(s) arugula
- 1/2 cup(s) fat free red wine vinaigrette
Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
Mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix. Spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer measures an internal temperature of 155 to 160°F, about 25 minutes. Or, indoors, place tenderloin in a shallow roasting pan and roast until internal temperature measured with a meat thermometer reads 155 to 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the temperature be no less than 160°F.)
Remove pork from grill or oven and let rest for 10 minutes before slicing. Serve with arugula tossed with vinaigrette. Yields about 3 ounces of pork and 1 cup of arugula per serving .