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
Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot.
In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.
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.
#14878
Source: Smithfield
