Pork medallions with tomatoes and prosciutto
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
thinly sliced prosciutto, finely chopped
1/2 pork tenderloin, cut into 1-inch-thick medallions
salt and freshly ground black pepper
Mutti® Finely Chopped Tomatoes
(14 oz. Polpa)
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Pork medallions with tomatoes and prosciutto: Method
- 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.