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Pork with Arugula, Prosciutto and Tomatoes

Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.

Plus: More Pork Recipes and Tips

  • 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, cut into 1-inch-thick medallions
  • Salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 pound arugula, stems discarded and leaves chopped
  • 1 pound plum tomatoes, chopped


  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 medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
  3. Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet. Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.
Contributed By Photo © Tina Rupp Published November 1993

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