This is one of the most flavorful pork loins I’ve made in a while, and it was so easy to make. I love pork tenderloin on a weeknight. It cooks very quickly and takes to many different kinds of seasonings. This is certainly not an unsophisticated dish (big fan of a well-placed double negative), but it’s quite easy; the dish relies on the ingredients to make it elegant, and there’s not a lot of work on the cook’s part.
I would serve this dish with a pile of rice or maybe wheat berries, to soak up all of the great sauce. Feel free to add more arugula if you want to create a sort of built-in salad, or throw together a little spinach arugula salad on the side.