Pork Medallions with Prosciutto, Arugula and Tomatoes


Slideshow: Fast Pork Recipes


  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  1. 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.

  2. 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 medallions to a serving platter and keep warm.

  3. 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.

Contributed By Published September 2003

467260 recipes/pork-medallions-with-prosciutto-arugula-and-tomatoes 2013-12-06T23:42:39+00:00 Nancy Verde Barr fast-column|4|fast|weeknight-dinner september-2003,Nancy Verde Barr,pork medallions,fast pork dish,pork and prosciutto,fast weekday meal recipes,pork-medallions-with-prosciutto-arugula-and-tomatoes 467260

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