I found an old copy of Cooking Light magazine (actually several years old!) and was skimming through when I caught a recipe for a pork tenderloin and spinach, arugula, sweet potatoes, roasted garlic…  The concept sounded pretty good, but the recipe itself wasn’t quite what I was in the mood for.  But it intrigued me…

I was shopping all over town today – I started by taking Victor’s mom to her favorite Acme because her car is still in the shop.  It’s not my favorite store (and I really prefer shopping by myself) so after dropping her off at her home, I headed to the local PathMark.  I spent a goodly amount of time shopping,  gossiping with the employees (and one of my neighbors works there) drinking coffee and seeing what looked good this week.    I then headed to work to pick up a couple more things.  Car loaded down, I headed home with lots of groceries  and several ideas…

I had a full pork loin that I had picked up, so I first cut it into nice, thick chops and took the smaller pieces to pound for scallopine.  The chops were vacuum-packed for the freezer and dinner was started.

• 1 sweet potato, peeled and cubed
• 1 small onion, diced
• 1 tbsp butter
• 4 oz mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup brown rice
• pinch cinnamon
• salt and pepper
• 1 bag arugula

I diced the onion and into a skillet with the butter and mushrooms.  When they were pretty well cooked, I added everything but the arugula.  Brought to a boil, covered, and simmered for about 35 minutes.  I stirred in the arugula and let it all wilt.

In the meantime, I floured the pork scallops and sauteed them in a bit of butter and olive oil.

When everything was done, the sweet potato/rice/arugula mixture went onto the center of the plate, and the pork scallops on top.

It was really good.