- 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
- 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 minutes 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.
- Main Dishes, Pork
- North American