SLICE OF HEAVEN: Thin, cool pieces of pork are the centerpiece of this delicate yet satisfying summer salad.

TOTAL TIME: 30 minutes

SERVES: 4

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Name: Pork, Arugula & Corn Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound pork tenderloin; 1 teaspoon salt plus more for seasoning; 2 medium ears of corn; 1/2 pound new potatoes washed and cut into quarters; 1 garlic clove peeled and grated with a micro-plane; 3 tablespoons lemon juice; 6 tablespoons olive oil; 2 tablespoons parsley roughly chopped; 4 ounces arugula; Black peppe

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INGREDIENTS

1 pound pork tenderloin
1 teaspoon salt ; plus more for seasoning
2 medium ears of corn
1/2 pound new potatoes ; washed and cut into quarters
1 garlic clove ; peeled and grated with a micro-plane
3 tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons parsley ; roughly chopped
4 ounces arugula
Black ; peppe

Servings

INSTRUCTIONS

1. Heat oven to 500 degrees. Season tenderloin with ? teaspoon salt.

2. Fill a medium pot with 2 quarts salted water and set over high heat. Bring to a boil.

3. Using a sharp knife, cut corn kernels off cob (should yield about 2 cups). Blanch kernels in boiling water until tender, about 30 seconds. Using a slotted spoon, transfer kernels to a colander. Toss to dry and set aside in a medium bowl.

4. Toss potatoes with pinch of salt and 1 tablespoon olive oil.

5. Set a medium saut? pan over medium-high heat. Once pan is hot, swirl in 1 tablespoon olive oil. Place tenderloin in pan. When golden brown, after about 1 minute, flip meat and add potatoes, cut-face down, to pan. Transfer pan to oven and roast, on center rack, for 15-18 minutes, or until internal temperature reaches 155 degrees.

6. Meanwhile, mix garlic, lemon juice and ? teaspoon salt together in a small bowl. Whisk in 4 tablespoons olive oil and stir in parsley. Taste and adjust seasoning. Add the dressing to the corn and toss.

7. Remove pan from oven and transfer pork to a cutting board. Stir potatoes and return pan to oven. Roast 5 additional minutes, or until potatoes are tender.

8. Once pork is cool to the touch, slice it as thin as possible.

9. Toss arugula with corn-vinaigrette mixture. Gently toss in potatoes. Taste and adjust seasoning, if needed.

10. To serve, arrange half the salad on a platter. Scatter half the pork in and around the salad. Top with second half of salad. Tuck remaining pork in salad. Top with freshly ground black pepper.

NOTES

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Pork, Arugula & Corn Salad

1 pound pork tenderloin
1 teaspoon salt plus more for seasoning
2 medium ears of corn
1/2 pound new potatoes washed and cut into quarters
1 garlic clove peeled and grated with a micro-plane
3 tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons parsley roughly chopped
4 ounces arugula
 Black peppe

1. Heat oven to 500 degrees. Season tenderloin with ? teaspoon salt.

2. Fill a medium pot with 2 quarts salted water and set over high heat. Bring to a boil.

4. Toss potatoes with pinch of salt and 1 tablespoon olive oil.

7. Remove pan from oven and transfer pork to a cutting board. Stir potatoes and return pan to oven. Roast 5 additional minutes, or until potatoes are tender.

8. Once pork is cool to the touch, slice it as thin as possible.

9. Toss arugula with corn-vinaigrette mixture. Gently toss in potatoes. Taste and adjust seasoning, if needed.

10. To serve, arrange half the salad on a platter. Scatter half the pork in and around the salad. Top with second half of salad. Tuck remaining pork in salad. Top with freshly ground black pepper.

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4 Servings

Calories: 279
Calories from Fat: 89 (32%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.5g
Cholesterol 73.7mg		23 %
Sodium 662mg		23 %
Potassium 970.9mg		26 %
Total Carbohydrate 22.1g		7 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 18.9g
Protein 27g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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