pat's Recipe

Pork with Arugula, Prosciuto and Tomatoes

Category: Pork

2 Tbsp olive oil
5 ounces thinly sliced prosciutto, thinly
chopped
2 large garlic cloves, minced
1 1/2 lbs pork tenderloin, cut into 1-inch
thick medallions
salt and pepper
2 Tbsp balsamic vinegar
1 lb arugula, stems discarded and leaves
chopped
1 lb plum tomatoes, chopped

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 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 minuted per side. Transfer the medallions to a plate and keep warm.
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.

4 servings