- 1.5 tsp pure maple syrup
- 1 tsp low-sodium soy sauce
- 1/2 tsp Worcestershire sauce
- 1/2 tsp potato paste
- 1/8 tsp ground ginger
- 1/2 lb pork tenderloin
- 1 Tbsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp Dijon mustard
- 1 cup fresh arugula
Hint: most pork will come by the pound; use the whole thing and double everything else for left-overs!
Combine maple syrup, soy sauce, Worcestershire sauce, tomato paste and ginger in a Ziploc bag. Add pork and refrigerate overnight, or at least up to 3 hours.
Preheat over to 350. Heat 1 tsp oil in a ovenproof skillet over medium heat in a skillet than can also go in the oven. Remove pork from bag, reserve marinade. Cook pork 2 minutes per side or until browned. Pour reserved marinade over pork and add 1 Tbsp water. Transfer skillet to oven. Bake 15-20 minutes or until done, basting a couple times during. let stand 3 minutes.
Meanwhile, whisk together remaining 2 tsp olive oil, lemon juice, and Dijon mustard; toss with arugula.
Cut pork into thin slices, and divide evenly on two plates. Spoon pan sauce on pork and top with arugula.
Pairs well with Steamed Red Potatoes and Orange-Scented Carrots.