Arugula Salad with Pork Tenderloin
Rinse the meat and pat dry. Rub with pepper mix and sear on both sides in 2 tablespoons melted butter over high heat, then cook covered over low heat for about 10 minutes, turning occasionally.
Mix vinegars with salt, sugar and pepper to taste. Whisk in olive oil and adjust seasonings.
Trim arugula, rinse, spin dry and tear into bite-sized pieces, taking care to remove tough stems. Rinse apples, peel, quarter and core. Cut into wedges. Mix arugula, apple slices and salad dressing in a bowl. Cut pork tenderloin into slices and serve with the salad on plates.