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. 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.