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Pork Medallions with Tomatoes, Prosciutto & Arugula

Presented by Mutti

Servings: 4

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


  • 2 Tbs. vegetable oil
  • 5 oz. prosciutto, diced
  • 3 garlic cloves, minced
  • 1-1/2 lb. pork tenderloin, cut into 1-inch-thick medallions
  • Salt and freshly ground black pepper
  • 2 Tbs. balsamic vinegar
  • 8 oz. baby arugula
  • 1 14 oz. can Mutti® Finely Chopped Tomatoes


  • 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.


Rate or Review

Reviews (4 reviews)

  • 2goldengirls | 04/24/2019

    Both my husband and I loved it. I served it over Arozo pasta. Would make again - simple and quick.

  • Krispie | 04/08/2019

    This was just okay. I probably would not make it again.

  • jackiemoto | 02/28/2019


  • JMPFoodie | 02/10/2019

    Excellent recipe. Next time, I would cut back on the salt: use less prosciutto; use no-salt added tomatoes or fresh tomatoes; add baking soda to cut down acidity.

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