Ingredients
Units
Scale
- 6 (4-ounce) pieces pork tenderloin
- 6 or more fresh basil leaves
- 6 thin slices Prosciutto
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
For the Salad:
- 4 cups loosely packed arugula
- Grape tomatoes for garnish
- Freshly grated Romano or Parmesan cheese
- Juice of 1/2 lemon
- 1/4 cup of olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Place a piece of plastic wrap over each piece of pork and gently pound with a hammer to flatten.
- Place the flour in a shallow bowl and season with salt and pepper.
- Dredge the each piece of pork in the flour and shake off the excess.
- Wrap each piece of pork with a slice of prosciutto.
- Put a large skillet over medium-high heat.
- Add the olive oil to the preheated pan.
- Add the wrapped pork and cook until light golden; about 2 minutes per side.
- Add the basil leaved to gently crisp; remove and to serve over the pork and arugula.
- Plate the arugula.
- Combine the ingredients for the salad dressing and drizzle a little over the salad.
- Place the warm pork over the salad, followed by the crisped basil leaves and grated Parmesan or Romano cheese.
- Garnish with the tomatoes and serve.
Notes
Adapted from: Michael Symon’s 5-in-5
- Prep Time: 10 minutes
- Cook Time: 15 minutes
