Pork Medallions with Tomato, Prosciutto and Arugula
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes.
Made with Crushed tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
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
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
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Pork Medallions with Tomato, Prosciutto and Arugula: 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.
