1 pound pork tenderloin, cut into 1/2-inch-thick slices
2 tablespoons minced cilantro
How to Make It
In a bowl, combine 1 tablespoon of the vegetable oil with the orange juice, soy sauce, chili-garlic paste, sesame oil, zest and garlic. Transfer 2 tablespoons of the marinade to a bowl, add the arugula and toss. Season with salt and pepper. Add the pork to the remaining marinade; let stand for 15 minutes.
In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Drain the pork, scrape off the marinade and season with salt. Cook over high heat, turning once, until browned, 4 minutes. Transfer to a plate.
Add the arugula to the skillet and cook over high heat, tossing, until wilted, about 1 minute. Transfer the arugula to plates and top with the pork. Garnish with the cilantro and serve warm or at room temperature.
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