Prepare a grill for medium heat, about 350 degrees, with two zones- direct and indirect (fire/no fire- on a charcoal grill this means the coals are on one side, on a gas grill this means that you have on side of the grill turned on to medium high, the other side turned off).

Prepare the pork loin filet by slicing it in half, keeping each piece as similar in size as possible so it cooks more evenly (one end of the loin filet will be smaller in diameter). Oil your grill grates with a high temperature cooking oil so the pork does not stick. Next, Grill the pork loin on direct heat until it reaches 145 degrees internal temperature (I recommend using an instant read thermometer such as the thermapen to check internal temps). If the pork is cooking too quickly on the outside but is still not to temp on the inside, place the filets on indirect heat to continue to cook until 145 degrees internal temp has been reached.

Remove the pork loin and let it rest under foil. Next, grill the onion “rings” until char marks have formed on both sides. Remove and let cool. Slice the pork thinly into bitesized pieces, and then chop the grilled onions.

The flatbread pizzas bake on indirect heat on the grill for 8-10 minutes until they become crispy and the cheese has melted. After you pull it off the grill, top with arugula
On a large platter or cutting board, Layer two flatbreads on top of each other making two pizzas. Layer goat cheese crumbles, onion, and pork on the pizzas. Drizzle with balsamic glaze. Use a large spatula or pick up the pizzas and lay them on the INDIRECT side of the grill and let them bake until the cheese has begun and the flat breads begin to brown and get crispy and firm, approximately 8-10 minutes. Remove from the grill and place on a cutting board and layer arugula onto each pizza and drizzle more balsamic glaze over the pizzas. Slice into small pieces, approximately 6 each pizza. These are awesome for dinner but are equally awesome as an appetizer!