- 3 tablespoons vegetable oil
- 3 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons chili-garlic paste
- 1 1/2 teaspoons Asian sesame oil
- 1 teaspoon finely grated orange zest
- 2 garlic cloves, minced
- 2 bunches arugula (1/2 pound)
- Kosher salt and freshly ground pepper
- 1 pound pork tenderloin, cut into 1/2-inch-thick slices
- 2 tablespoons minced cilantro
- 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.
The pork and arugula can be kept at room temperature for 2 hours.