Pork Medallions with Tomatoes and Prosciutto

For a simple yet impressive dinner entrée, consider Pork Medallions with Tomatoes and Prosciutto.  This is one of my favorite ways to prepare pork tenderloin…it’s so flavorful with the combination of diced tomatoes, diced prosciutto and arugula.  It’s also quick and very easy to make! 

For those of you that like a recipe with a few ingredients (yes, Robyn, I’m talking to you!), then this is a dream come true!  Besides the pork tenderloin, prosciutto and arugula, you probably have all of the other ingredients in your pantry.  

And, in just about 20 minutes, you’ve got dinner on the table!  Are we happy??

Begin this delicious meal by sautéing the garlic and prosciutto.  If you can’t find the prosciutto in pre-packaged chunks, just ask the lovely person behind the deli counter to cut you a 1/4-inch thick slab of prosciutto and then dice it yourself.  Remove the prosciutto from the skillet to a plate.

Using the same skillet, sear the pork tenderloin medallions until they are brown and medium rare, about 3-4 minutes per side.  Transfer those to a plate.

Add the balsamic vinegar to the skillet, making sure you scrape up any brown bits of deliciousness.  Toss in the arugula and once wilted, add the tomatoes and cook for a few minutes.  Stir back in the prosciutto and garlic, season it, and spread the tomato mixture out on a platter.  

Top with the seared pork tenderloin and get ready for a lot of ooohs and ahhhhs!  The whole gang is going to love this!

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Lastly, if you make Pork Medallions with Tomatoes and Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pork Medallions with Tomatoes and Prosciutto

Makes: 4 servings

Prep Time: 3 minutes

Cook Time: 18 minutes

Total Time: 21 minutes


  • 2 tbsp vegetable oil
  • 5 ounces prosciutto, diced
  • 3 garlic cloves, minced
  • 1 & 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
  • Salt and freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 8 ounces. baby arugula
  • 1 (14-ounce) can 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.

Recipe from Fine Cooking


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