Pork with Arugula, Prosciutto, and Tomatoes



We just got back from a long weekend in New York and we ate everythingALL THE THINGS. And then we ate some more (and more and more and more). We came back full, achy, and with a rather large credit card bill. Worth it.

But now, well, we have to do a lot of eating at home. And it has to be healthy, too (because even before NYC, being over 30 and having two kids is apparently the worst thing ever for weight loss).  We’ve had this pork dish every summer for the past 3 years but apparently I’ve never managed to post it. It’s incredibly simple, tasty, and healthy. What  more could you ask for?

I’ve made this with tenderloin, as the recipe calls for, and have also made it with thin pork chops/cutlets. Both work just fine (as would regular pork chops), but the tenderloin is the more expensive option of course. I’ve also added chopped rosemary when I’ve had extra, and it works nicely here.

You start by crisping up some salty prosciutto (which we already know I love). The pork is then seasoned simply with salt and pepper and, after cooking it, you quickly wilt some arugula in the same pan alongside balsamic vinegar and tomatoes. A perfect summertime dinner, thanks to delicious tomatoes and a quick meal that won’t heat up the whole  house.

Pork with Arugula, Prosciutto, and Tomatoes

6 thoughts on “Pork with Arugula, Prosciutto, and Tomatoes

  1. Ah! I wish I had known you were here!! So glad you ate all the things. But atonement when you get home really is the least fun part!

  2. This was AHHHH-MAAAZING!!! I swapped out the arugula with kale and spinach…nixed the balsamic vinegar, but was a huge hit w/ the hubster! Definitely going into the rotation and serving the next time we have company! Thanks so much!! 🙂

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