1. Microwave potatoes and 1 tablespoon water in a large covered bowl until tender, 4 to 6 minutes. Stir in mayonnaise and season with salt and pepper.

2. Heat a large nonstick skillet over medium-high. Add potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in garlic, then transfer to a bowl and cover loosely with foil. Wipe out skillet.

3. Pat pork dry and season with salt and pepper. Heat 2 teaspoons oil in skillet over medium-high. Add pork and cook until golden brown, about 3 minutes per side; transfer to a plate.

4. Reduce heat to medium. Add onion and cook, stirring frequently, until just softened, about 3 minutes. Stir in glaze and remaining 1/4 cup water. Reduce heat to low, add pork, and cook, turning occasionally, until pork is cooked through, about 3 more minutes.

5. Toss arugula with remaining 2 teaspoons oil and season with salt and pepper. Divide pork, potatoes, and arugula among plates and serve.

Hannaford fresh Magazine, September-October 2022