Ingredients

• Ingredients
  1. 2 tablespoons olive oil
  2. 5 ounces thinly sliced prosciutto, finely chopped
  3. 2 large garlic cloves, minced
  4. 1 1/2 pounds pork tenderloin, sliced crosswise 1 inch thick
  5. Salt and freshly ground pepper
  6. 2 tablespoons balsamic vinegar
  7. 1 pound arugula, large stems discarded, leaves chopped
  8. 1 pound plum tomatoes, chopped

Directions

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.