Pork Medallions with Prosciutto, Arugula and Tomatoes


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Serves 4 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

This came from a magazine - and I had never cooked with Arugula or Escarole...I really loved this because it was so simple to make...and I loved the greens and tomatoes with the Pork.


Ingredients You'll Need

2 tablespoons olive oil

5 ounces thinly sliced prosciutto, finely chopped

2 large garlic cloves, minced

1 1/2 pounds pork tenderloin, sliced crosswise 1 inch thick

Salt and freshly ground pepper

2 tablespoons balsamic vinegar


1 pound arugula, large stems discarded, leaves chopped

1 pound plum tomatoes, chopped


Directions

In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.


Season the pork slices with salt and pepper and add them to the skillet. Cook over high heat until well browned on the outside and medium inside, 3 to 4 minutes per side. Transfer the medal­ lions to a serving platter and keep warm.


Add the balsamic vinegar to the skil­let and cook, scraping up any browned bits, until nearly evaporated. Add the arugula and toss until wilted, about 2 minutes. Add the chopped tomatoes and the prosciutto and cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Spoon the mixture over the pork medallions and serve.


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