Serves: 6
Total Calories: 44

2 pork tenderloin (about 1 pound each)
1 clove garlic, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon honey
salt and freshly ground black pepper

SALAD
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
6 cups trimmed arugula, rinsed and dried
A piece of Parmigiano-Reggiano

1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan just large enough to hold the pork.

2 Pat the pork dry with paper towels. Fold the thin ends under to make it an even thickness. Place the tenderloins about an inch apart in the pan.

3 In a small bowl, stir together the garlic, vinegar, honey, and salt and pepper to taste.

4 Brush the mixture over the meat. Place the pork in the oven and roast 15 minutes. Pour 1/2 cup of water around the meat. Roast 10 to 20 minutes more or until browned and tender. (Pork is done when the internal temperature reaches 150°F on an instant-read thermometer.) Remove the pork from the oven. Leave it in the pan and let it rest at least 10 minutes.

5 In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste. Add the arugula and toss with the dressing. Pile the arugula in the center of a large platter or individual dinner plates.

6 Thinly slice the pork and arrange it around the greens. Drizzle with the pan juices. With a swivel-blade vegetable peeler, shave thin slices of Parmigiano-Reggiano over the arugula. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 44
Calories from Fat: 40

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