Grilled Pork With Arugula and Tomato Salad

• 1 14 lbs lean pork loin, thinly sliced into 8 pieces
• 14 cup fresh lemon juice, divided (about 2 small lemons)
• 1 tablespoon minced garlic cloves or 2 small chopped garlic cloves
• 34 teaspoon table salt, divided
• 12 teaspoon black pepper, freshly ground, divided
• 1 spray cooking spray
• 8 cups arugula
• 2 cups cherry tomatoes, halved, red and yellow varieties if possible (es)
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil, extra-virgin

1. Place pork between 2 sheets of waxed paper and flatten by rolling over with a rolling pin a few times; place pork in a releasable zip-close plastic bag (or glass container).
2. Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag (or container); seal bag and shake to mix and coat (or stir and cover).
3. Let marinate for at least 10 minutes but no more than 1 hour.
4. Off heat, coat a grill rack or stove top grill pan with cooking spray; preheat to medium-high heat.
5. Grill pork until cooked through, flipping once, about 2 to 3 minutes per side.
6. Meanwhile, in a large bowl, combine arugula, tomatoes, remaining 2 tablespoons of lemon juice, vinegar, oil and remaining 1/4 teaspoon each of salt and pepper; toss to combine.
7. Serve pork with salad on top.
8. Yields 2 pieces of pork and about 2 1/4 cups of salad per serving.

lean pork loin, lemon juice, garlic, salt, black pepper, spray, arugula, cherry tomatoes, balsamic vinegar, olive oil

Taken from www.food.com/recipe/grilled-pork-with-arugula-and-tomato-salad-429732 (may not work)