Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Pork Medallions with Tomatoes, Prosciutto & Arugula

Servings:4

These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes.

Ingredients

  • 2 Tbs. vegetable oil
  • 5 oz. prosciutto, diced
  • 3 garlic cloves, minced
  • 1-1/2 lb. pork tenderloin, cut into 1-inch-thick medallions
  • Salt and freshly ground black pepper
  • 2 Tbs. balsamic vinegar
  • 8 oz. baby arugula
  • 1 14 oz. can Mutti® Finely Chopped Tomatoes

Preparation

  • In a very large skillet, preferably cast iron, heat the oil. Add the prosciutto and garlic and cook over medium 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 medium-high heat until well browned on the outside and medium rare, 3 to 4 minutes per side. Transfer the medallions to a plate, and cover to 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 cook over high heat for 3 minutes, stirring occasionally. Stir in the prosciutto and garlic, and season with salt and pepper.
  • Transfer the tomato mixture to a platter, top with the pork, and serve.

Reviews

Rate or Review

Reviews (7 reviews)

  • 1newskibum| 04/06/2020

    This was just okay...won’t make it again.

  • kwagner| 01/13/2020

    Very good -- I think the key is to use excellent canned tomatoes -- I used Muir Glen which really enhanced the overall flavor. Regular Hunts wouldn't have been nearly as good.

  • ceh1225| 12/27/2019

    Quick and easy packed with flavor. Great weeknight dinner

  • 2goldengirls| 04/24/2019

    Both my husband and I loved it. I served it over Arozo pasta. Would make again - simple and quick.

Show More

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.