Here's a very quick dish that's elegant enough for company but easy enough for the most harried weekday. Sauté extra tenderloin while you're at it — it would make a delicious sandwich with fresh arugula and tomatoes.

Olive oil cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ pound pork tenderloin, cut into 1-inch-thick slices
Salt and black pepper
2 tablespoons balsamic vinegar
4 ripe plum tomatoes, seeded and chopped
1 package (5 to 6 ounces) arugula or baby spinach
¼ cup coarsely grated Parmesan cheese

  1. Coat a large nonstick skillet with olive oil cooking spray. Add 2 teaspoons of olive oil and heat over medium heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Remove the garlic and set aside.
  2. Season the pork slices with salt and pepper and add them to the skillet. Increase the heat to medium-high and cook until the pork is well browned and cooked through, about 5 minutes per side. Transfer the pork to a plate and cover it with aluminum foil to keep warm.
  3. Let the skillet cool for a minute off the heat. Then heat the skillet over low heat and add the remaining 1 teaspoon of oil and the balsamic vinegar, stirring to scrape up any brown bits. Add the tomatoes and the cooked garlic and stir 1 minute. Add the arugula and toss until wilted. Season with salt and pepper to taste.
  4. Spoon the arugula and tomato mixture over the pork, sprinkle the Parmesan cheese on top and serve immediately.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 serving
Calcium: ½ serving
Vitamin C: 2 servings
Green leafy and yellow vegetables and fruits: 3 servings
Iron: from the spinach, if using
Fat: ½ serving