The Other White Meat: Pork with Arugula, Proscuitto & Tomatoes
I had some extra baby arugula from last night’s meal and was trying to work it into tonight’s meal when I saw this recipe on Food & Wine’s website. Since I love every ingredient in this recipe – pork tenderloin, prosciutto, garlic and tomatoes – I decided this was the perfect use of my extra arugula. The recipe was incredibly flavorful, very easy, and only required one pot!
I made one modification to the recipe. I didn’t have as much arugula as the recipe required. But I did have some fava beans so I add those to the pan when I was cooking the tomatoes. The beans added a nice flavor and a different texture to the dish.
Tim and I both really enjoyed the meal along with a delightful pinot noir we received in the mail from J Vineyards the other day. A great way to end a long day!
Pork with Arugula, Prosciutto and Tomatoes
Food & Wine
- 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.