Recipe: Arugula Salad with Steakhouse Pork Tenderloin

Recipe: Arugula Salad with Steakhouse Pork Tenderloin | Family Life Tips
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Arugula Salad with Steakhouse Pork Tenderloin

Prep time: 15 minutes
Cook time: 6 minutes
Servings: 4

  • 1 Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
  • 1 sprig fresh rosemary, leaves removed from stem and chopped
  • 2 tablespoons olive oil
  • 6 cups arugula or fresh spinach, washed
  • 1 small sweet onion, thinly sliced
  • 1 Fuji or other sweet red apple, cored and thinly sliced into half moons
  • salt (optional)
  • pepper (optional)
  • blue cheese salad dressing
  1. Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot.
  2. In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. (Check the internal temperature of meat using a meat thermometer) Remove pork from pan and let stand 3 minutes.
  3. In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.
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