It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pork With Arugula, Prosciutto And Tomatoes
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- #116502
This recipe has a great combination of flavors. If you can't get arugula, use baby spinach or radicchio instead. Also, thin-sliced bacon will work instead of the prosciutto but make sure to drain the grease (bacon is much greasier than prosciutto), or use pancetta or thin-sliced ham. Let the balsamic vinegar mostly cook off before adding the arugula. The flavor of the vinegar will sweeten a bit as it reduces down.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped
2 cloves garlic, minced
1 1/2 pound pork tenderloin, cut into 1-inch thick medallions
salt and pepper
2 tablespoons balsamic vinegar
1 pound arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped
directions
Heat the olive oil in a large skillet over medium heat. Add the prosciutto and garlic and cook, stirring, until the garlic begins to turn golden brown and the prosciutto is crisp. Transfer the cooked prosciutto and garlic to a plate with a slotted spoon.
Liberally season the pork medallions with the salt and pepper. Place the medallions in the skillet and cook over medium-high heat until well browned. Turn once, cooking 3-4 minutes per side. Remove the medallions to a plate and keep warm.
Carefully add the balsamic vinegar to the skillet and stir to scrape up any browned bits on the bottom. Let the vinegar simmer until nearly evaporated. Add the arugula and toss in the remaining vinegar in the skillet and cook until wilted, about 2 minutes.
Stir in the tomatoes, prosciutto, and garlic. Increase heat to high and cook for 2-3 minutes, stirring as needed. Season with additional salt and pepper if needed.
Transfer the wilted arugula to a serving plate. Top with the pork medallions and serve immediately.
added by
ICOOK2
nutrition data
375 calories, 16 grams fat, 8 grams carbohydrates, 48 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 8, 2011
Outstanding! The flavors are delicious together. If you can't get arugula you can substitute baby spinach, watercress or radicchio. Loved the prosciutto in the recipe!