Ingredients

• 1 pound lean pork tenderloin, use one whole loin
• 1 Tbsp olive oil
• 3 medium garlic clove(s), crushed
• 2 Tbsp rosemary, fresh
• 1/2 tsp table salt
• 1 tsp black pepper
• 4 cup arugula
• 1/2 cup fat-free red wine vinaigrette

Instructions

• Place pork on a large sheet of plastic wrap. In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).
  
  
• Prepare grill for medium-hot indirect cooking or preheat oven to 425°F.
  
  
• Remove plastic wrap and place pork on grill. Grill, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.)
  
  
• Remove pork from grill or oven and let rest for 10 minutes before slicing. Toss arugula with vinaigrette and serve with pork. Yields about 3 ounces of pork and 1 cup of arugula per serving.