Yield
4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar)

How to Make It

Step 1

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Step 2

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Step 3

Preheat grill to medium heat.

Step 4

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Step 5

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Step 6

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Step 7

Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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