(1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
balsamic vinegar, divided
olive oil, divided
cloves garlic, smashed
chopped fresh rosemary
wooden skewers, soaked
baby arugula or other baby greens
red pepper, julienned or thinly sliced
Cut pork tenderloin into ¼-inch (5-mm) slices. Combine 2 tbsp (30 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar for dressing; set aside. In large bowl, mix remaining vinegar and oil; add the apricot jam, soy sauce, garlic, rosemary, salt and pepper and stir to combine. Add pork slices to bowl of jam mixture and turn to coat; cover and set aside. (Can be prepared in advance and marinated in refrigerator up to overnight.)
Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.