Dijon & Rosemary Pork with Arugula Salad

1. Preheat oven to 400ºF.
2. Using a small mixing bowl, combine dijon, rosemary, garlic, and lemon juice. Add the pork and rub in to coat and season. If you’re doing it the night before, cover and leave until you’re home the next day. Otherwise, proceed to the next step.
3. Heat a large saute pan to medium-high and add oil. Remove pork from the bowl and shake off the extra marinade. Sear the pork on all sides for 2–3 minutes each, or until nicely browned. Place in the oven and cook for 25 minutes or until the internal temperature is 155ºF. The temperature will rise when it’s resting.
4. Using the same pan, add a bit of oil and the onions. Cook for a minute over medium-high heat while scraping the bits off the bottom. Add the balsamic or sherry vinegar and a splash of water and let it thicken, about 1 minute. When the onion is softened and caramelized, add the tomatoes and chickpeas and season with salt and pepper.
5. Put arugula on a plate and tip in the contents from the pan. Slice the pork and rest it on top. Drizzle remaining sauce over top.