Arugula Salad with Rosemary Pork Tenderloin

Categories: Pork- main dish meat

Ingredients

• ! Fresh pork tenderloin, cut into 1/2-inch slices
• 2 Tbsp. olive oil
• 2 sprigs fresh rosemary, leaves removed and finely chopped
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 6 cups arugula or fresh spinach, sliced
• 1 shallot or very small sweet onion, thinly sliced
• 1 Fuji or other sweet red apple, peeled, cored and thinly sliced into half moons

Directions

1. Heat skillet and lightly coat with olive oil. Season fresh pork tenderloin with rosemary, salt and pepper. Place meat in skillet and cook 3 to 4 minutes per side until medallions are browned and internal temperature reaches 145 degrees. Remove pork from pan and let rest. Toss together arugula, shallots and apples in bowl, season with salt and pepper, if desired. Divide salad into 4 portions and arrange pork on top of greens. Dress with your favorite vinaigrette.

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