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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 is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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