Winner, Winner Pork Dinner!

Remember last week I was so excited about the latest edition of Food & Wine magazine? Well. Tonight I made one of the many recipes that I dog-eared ( I did change it a bit based on the ingredients that I had, but I am sure that my substitutions maintained the integrity of the dish), Pork Medallions with Prosciutto, Tomatoes and Spinach. I like all of main ingredients so I knew that I would like the dish, I was not expecting though to love it. I had the same reaction to this dish as I did to the Hot Corn Dip--the sum is so much greater than the parts. And. I had the whole meal prepped, cooked, and plated in about 30 minutes. How about that? Winner, Winner Pork Dinner.


Ingredients
1 pork loin cut into 2" medallions
1 bag of spinach
4T sun dried tomatoes, packed in oil
5-6 slices of prosciutto cut into slivers
1/2C balsamic vinegar
2T butter
2 cloves of garlic minced
Salt & Pepper

In a hot, large saute pan, add about 2T of olive oil then add the garlic and the prosciutto until the garlic begins to brown, about 4 minutes. Remove from pan.

Season the pork with salt & pepper and pan fry the medallions in the same pan until they are about 75% done to your liking. Add the pork to the plate of prosciutto, keep warm.

In the same pan, add the vinegar until it nearly bubbles away, add the butter. Also toss in the spinach and tomatoes, saute until the spinach begins to wilt.

Next add the pork and prosciutto back into the pan, toss until the pork finishes cooking.