Arugula Salad with Steakhouse Pork Tenderloin

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Serves: 4 servings


  • 1 Smithfield® Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
  • 1 sprig fresh rosemary, remove leaves from stem and chop
  • 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


  1. Season pork medallions with chopped rosemary. Heat oil in skillet over medium until hot.
  2. Place meat in skillet and cook 3 to 4 minutes per side until medallions are browned and internal temperature reaches 145°F. Remove pork from pan and let stand 3 minutes.
  3. Toss together arugula, onion, and apples in bowl; season with salt and pepper if desired. Divide salad into 4 portions and arrange pork on top of greens. Serve with blue cheese dressing or your favorite.