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Grilled Pork with Arugula and Tomato Salad Recipe

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This recipe for Grilled Pork with Arugula and Tomato Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 14, 2008


1 1/4 pound lean pork tenderloin, thinly sliced into 8 pieces
1/4 cup fresh lemon juice, divided (about 2 small lemons)
1 Tbsp minced garlic, or 2 small chopped garlic cloves
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 sprays cooking spray
8 cup arugula
2 cup cherry tomato(es), halved, red and yellow varieties if possible
1 tsp balsamic vinegar
1 Tbsp olive oil, 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.

Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag; seal bag and shake to mix and coat. 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.




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