Healthified Marinated Pork With Summer Corn Salad

Per Eat Better America, "Streamline prep work with this peppy lime juice-and-honey mixture. . .use part of it to marinate the pork and the rest to dress the salad."

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless pork loin, trimmed of fat (I plan to just use a pork tenderloin)
• 1⁄3 cup lime juice
• 2  tablespoons honey
• 1  fresh jalapeno pepper, seeded and finely chopped
• 1⁄4 cup cilantro, snipped
• 1⁄2 teaspoon salt
• 1 (9 ounce) box frozen corn
• 2  cups  fresh arugula, coarsely chopped (may sub spinach)
• 1  medium red sweet pepper, seeded and chopped

Directions

1. Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish.
2. Make marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
3. Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers (make sure you soak wooden skewers in water for 30 minutes prior to using them so they don't burn on the grill), leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.).
4. Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.