While packed with flavor and a sense of celebration, this is actually one of the lightest dishes to carry the Gulf Coast flavor brand. And perhaps best of all, the dressing from the salad is all the additional sauce you should need.
1 (1 ½-pound) pork tenderloin
Extra-virgin olive oil
Creole seasoning
1 teaspoon lemon pepper
1 teaspoon garlic powder
½ teaspoon crushed red pepper
3 cups baby arugula
1 pint cherry tomatoes
3 tablespoons extra-virgin olive oil
3 tablespoons seasoned rice wine vinegar
1 tablespoon dehydrated minced onions
Lemon pepper
Preheat the grill. Slice the pork tenderloins across about ½ inch thick. In a dish, coat the slices with olive oil then sprinkle with Creole seasoning, lemon pepper, garlic powder and crushed red pepper. Let sit for 10 minutes. Meanwhile combine the arugula and cherry tomatoes in a bowl. Toss salad with 3 tablespoons olive oil, vinegar, dehydrated onions and a sprinkle of lemon pepper. Grill the pork slices until medium rare, 2-3 minutes per side. Divide onto 4 dinner plates and top with the salad. Serves 4.
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