Grilled Pork With Arugula and Tomato Salad

Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork

• Ready In: 21 mins
• Serves: 2

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.