Monday, May 2, 2011

Tomatoes and Arugula over Pork Medallions

Tonight's supper utilized the beautiful bag of arugula from this week's CSA delivery.

bag of arugula
2 bunches of tomatoes on the vine (they were on sale this week, any pretty tomato would work)
balsamic vinegar
parmaseano reggano or other hard cheese
pork loin (not pictured, I don't put meat on the counter)

First, I cut the pork loin into one inch slices and salt and peppered each side:

Then I cut the tomatoes into (roughly) one inch cubes and salted and peppered them:

Then, I toasted about 2 tsp of garlic in my big non-stick fry pan. I removed the garlic and set it aside.

Then I cooked the pork medallions in the olive oil for about 3-5 minutes on each side:

Then I removed the pork from the pan and set it aside.

Next, I added the tomatoes to the pan. I added 2 tbsp of balsamic vinegar and one more tbsp of olive oil and let the tomatoes cook until limp in the pork juice and oil. Then I added the garlic back in and tossed in the arugula until it was wilted:

Finally, I put two pork medallions on the plate, spooned the tomato/arugula mixture on top, and topped it off with grated cheese:

Delicious, nutritious, and only one (non-stick) pan to wash!

CSA update: I have been using radishes every day in my lunch salads. So, all that is left of my CSA delivery is a bag of lettuce (I already had a big box of lettuce I am trying to finish before I use this lettuce), several baby assorted summer squash, and 3 radishes. I will use the lettuce for my lunch salads along with the remaining radishes. The squash I will use along with 3 medium zucchinis I have on hand (they were really cheap at the grocery store) to make my first batch of baby food! I will post that early this week.