Pork Medallions with Prosciutto Arugula and Tomatoes
Ingredients
- 2 tablespoons olive oil
- 5 ounces thinly sliced prosciutto, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds pork tenderloin, sliced crosswise 1 inch thick
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 pound arugula, large stems discarded, leaves chopped
- 1 pound plum tomatoes, chopped
Instructions
Pork Medallions with Prosciutto, Arugula and Tomatoes serves 4 original recipe by Food & Wine.
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