Pork Medallions with Tomatoes, Prosciutto & Arugula

Pork Medallions with Tomatoes, Prosciutto & Arugula

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

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

15 min (COOK TIME: 5 min / PREP TIME: 10 min)



  • 2 tbsp vegetable oil
  • 5 oz thinly sliced prosciutto, finely chopped
  • 3 cloves garlic minced
  • 1- lb 1/2 pork tenderloin, cut into 1-inch-thick medallions
  • salt and freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 8 oz baby arugula
  • 1 can Mutti® Finely Chopped Tomatoes (14 oz. Polpa)
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  1. 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.
  2. 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.
  3. 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.

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Also made with: Polpa

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