Grilled Balsamic Pork & Arugula-Pepper Salad

Ingredients

• 1 (1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
• ¼ cup balsamic vinegar, divided 60 mL
• ¼ cup olive oil, divided 60 mL
• 1 tbsp apricot jam 15 mL
• 1 tbsp soy sauce 15 mL
• 4 cloves garlic, smashed
• 2 tsp chopped fresh rosemary 10 mL
• ½ tsp salt 2 mL
• ¼ tsp pepper 1 mL
• 4 wooden skewers, soaked
• 2 cups baby arugula or other baby greens 500 mL
• 1 red pepper, julienned or thinly sliced