Serves 6
35 min
Pork With Arugula, Prosciutto And Tomatoes
Recipe GLPRd61bc264a6553e
A light and elegant Italian-inspired dish featuring tender pork tenderloin medallions paired with sautéed prosciutto, fresh arugula, and ripe tomatoes. The combination of savory cured meat, peppery greens, and tangy balsamic vinegar creates a sophisticated balance of flavors that comes together quickly for an impressive main course.
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Ingredients
2 tablespoons olive oil
5 ounces prosciutto, thinly sliced and finely chopped
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
Salt and freshly ground black pepper to taste
2 tablespoons balsamic vinegar
1 pound fresh arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped
Directions
Season the pork tenderloin medallions generously on both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, working in batches to avoid crowding the pan, cook the pork medallions for 5 to 7 minutes per side until they reach an internal temperature of 145°F. Transfer the cooked pork to a clean plate and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped prosciutto and minced garlic, sautéing for about 1 minute until fragrant.
Stir in the chopped plum tomatoes and cook for 2 to 3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Add the chopped arugula to the skillet and toss gently for 1 to 2 minutes until the leaves begin to wilt slightly but retain their peppery character.
Drizzle the balsamic vinegar over the arugula and tomato mixture, stirring to combine. Return the cooked pork medallions to the skillet and gently toss everything together for 1 minute to warm through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper as needed. Divide among serving plates and serve immediately while warm.
