Port Medallions With Spinach And Tomatoes - cooking recipe

Ingredients

2 Tbsp. olive oil
5 oz. thinly sliced Prosciutto, finely chopped
2 large cloves garlic, minced
1 1/2 lb. pork tenderloin, cut 1-inch thick
2 Tbsp. balsamic vinegar
1 lb. spinach, coarsely chopped
1 lb. plum tomatoes, coarsely chopped (canned or fresh)
salt and freshly ground pepper

Preparation

Heat the olive oil in a large nonreactive skillet.
Add the Prosciutto and garlic; cook over moderate heat, stirring, until the garlic is golden, about 4 minutes.
Transfer to a plate.