Grilled Pork With Arugula and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork Ingredients:
1 1/4 lbs lean pork loin, thinly sliced into 8 pieces |
1/4 cup fresh lemon juice, divided (about 2 small lemons) |
1 tablespoon minced garlic cloves or 2 small chopped garlic cloves |
3/4 teaspoon table salt, divided |
1/2 teaspoon black pepper, freshly ground, divided |
1 spray cooking spray |
8 cups arugula |
2 cups cherry tomatoes, halved, red and yellow varieties if possible (es) |
1 teaspoon balsamic vinegar |
1 tablespoon olive oil, extra-virgin |
Directions:
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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