Pork with Arugula, Prosciutto and Tomatoes

1. 1

   In a very large skillet, heat the olive oil.

2. 2

   Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes.

3. 3

   Transfer to a plate.

4. 4

   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.

5. 5

   Transfer the medallions to a plate and keep warm.

6. 6

   Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet.

7. 7

   Add the arugula and toss until wilted, about 2 minutes.

8. 8

   Add the tomatoes and the prosciutto and garlic.

9. 9

   Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper.

10. 10

    Transfer the arugula to a platter, top with the pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.