I’m pretty sure I wouldn’t have won Top Chef with this dish, but it was still tasty.
I had a lot of tomatoes that I needed to use up from the garden. I also couldn’t decide on the fingerling potatoes or cauliflower, so I made both. I love the cauliflower roasted, and the potatoes are awesomely rustic mashed with a fork. The combination worked, with minimal effort.
- 2 tablespoons olive oil, plus more for drizzling
- 4 ounces prosciutto, chopped
- 2 cloves garlic, minced
- 1 pork tenderloin, cut into 1″ medallions
- 2 tablespoons balsamic vinegar
- 7 ounces of wild baby arugula
- 1 pound tomatoes
- Fingerling Potatoes
- Cauliflower florets
- Freshly grated nutmeg
- Salt and Pepper to taste
- Parmesan to taste
Preheat oven to 350 degrees.
Toss cauliflower with olive oil, salt and pepper. Sprinkle with a light dusting of freshly grated nutmeg. Bake, cover for 30 minutes. Uncover and back for an additional 30 minutes.
Toss fingerling potatoes with olive oil, salt and pepper.
Bake for 30 minutes. Remove from oven, and mash with the back of a fork. Sprinkle with parmesan and drizzle with olive oil.
Cut pork into medallions.
Chop tomatoes and mince garlic.
In a large skillet, heat oil. Add garlic and prosciutto and cook over moderate heat, until garlic is lightly browned. Remove from pan.
Saute medallions over medium-high heat until well browned on each side. Remove from pan, and tent with foil to keep warm
Add vinegar to the pan and scrape up browned bits. Add tomatoes, prosciutto and garlic to the pan.
Add arugula, and toss until wilted.
Transfer arugula mixture to a platter, top with pork and serve.
Nice wine. The Sum. Yummm. We got this lovely gem at Amazing Grapes, Silvia and Greg’s wine store in Rancho Santa Margarita. You’ve gotta check it out. They have an amazing selection of wines, get it? Just go.
Oh look! It’s Turley again! She’s a ate my favorite shoes, good thing she is so cute.