Pork with Prosciutto, Tomato and Balsamic Salad Recipe

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories, while red wine vinegar is often less expensive.

Heat a pan over medium to high heat and add a little olive oil.

Add 4 slices of prosciutto to the pan and cook for about 1 minute on each side until crispy.

Transfer the cooked prosciutto onto paper towel to absorb excess fat and let cool.

In a bowl, combine olive oil and fresh basil leaves, then stack and finely shred the basil.

Season the basil mixture with salt and black pepper.

Add pork medallions to the basil marinade and toss to coat.

Return the pan to medium to high heat and add the marinated pork medallions.

Cook the pork for 3 minutes on each side until caramelized.

Remove the pork from the pan and let it rest for a few minutes.

Prepare the salad by adding washed arugula, drained cannellini beans, and halved cherry tomatoes to a bowl.

Drizzle olive oil and balsamic vinegar over the salad mixture and toss to combine.

Slice the rested pork and serve in bowls with the salad.

Top the pork with crispy prosciutto and garnish with fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens