Grilled Pork with Arugula and Tomato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 points plus per serving/serves 4
1 1/4 lb uncooked lean pork tenderloin, thinly sliced into 8 pieces 1/4 c. fresh lemon juice, divided (about 2 small lemons) 1 T. minced garlic, (2 small chopped garlic cloves) 3/4 tsp table salt, divided 1/2 tsp black pepper, freshly ground, divided 1 spray cooking spray 8 c. arugula 2 c. fresh cherry tomatoes, halved, red and yellow varieties if possible 1 tsp balsamic vinegar 1 T. olive oil, extra-virgin
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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 (or glass container). 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. 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 T. of lemon juice, vinegar, oil and remaining 1/4 tsp 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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