Pork Tenderloin with Cherry Tomato, Red Onion, And Arugula

In a pan large enough to hold the tenderloin, combine 2 oz. olive oil , black pepper and garlic. Marinate at least 1 1/2 hours, preferably overnight. ** If you do not have time to marinate the tenderloin, you can simply season it with salt and pepper. Preheat an oven to 400 degrees. In a medium skillet, heat 1 ounce of olive oil over high heat, and roast on each side, turning frequently-. until golden all sides. Place the tenderloin in oven to finish cooking, for about 5 8 minutes. Cook until firm. Slice into about 10 slices. Yield: 4 servings CHERRY TOMATO, RED ONION, AND ARUGULA SALAD: In a large bowl combine tomatoes, onion, basil, olive oil and balsamic vinegar and mix well. Add salt and pepper to taste. Set aside briefly to let flavors blend. NOTES : Recipe Courtesy of John Villa of Parkview at the Boathouse Recipe by: IN FOOD TODAY SHOW #INJ068