Eating in front of the television is, in many households, taboo.
Not in mine. Especially when the Olympics are on.
But just because you’re sitting on the floor eating off the coffee table doesn’t mean you have to order a pizza. Not that there’s anything wrong with ordering a pizza, but when there’s an event like the Olympics, which keeps you in front of the television for, let’s face it, two solid weeks, you want to shake things up.
TV-dinner recipes have a couple of requirements. One, they should be quick, because you’ve got better things to do than cook. Like watch TV.
Two, they should be filling. You don’t want to finish your plate and immediately start plotting how you’re going to whip up a second course without missing the next relay.
And three, they should require minimal post-meal cleanup (see note on better- things-to-do, above).
Here’s a recipe for a dish I made the other night that really took about 30 minutes altogether, from unpacking groceries to sitting down in front of the television. Really. And because it’s basically a one- pan dinner, and you keep the stove on for only 10 to 12 minutes, you don’t dirty every dish in the kitchen and your A/C doesn’t have to work overtime.
I used a little less balsamic vinegar than what was called for because I didn’t want its flavor to overrun the freshness of the tomatoes, which were lovely. Also, I wished I had had a few leaves of fresh thyme to scatter over the top. Maybe next time.
Serve it with a simple tossed salad of baby spinach, watermelon, cucumber, chickpeas and feta, a simple vinaigrette and a squirt of lime juice.
Pork Medallions With Prosciutto, Arugula and Tomatoes
Recipe by Nancy Verde Barr from the September 2008 issue of Food & Wine. Serves 4.
Ingredients
2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped (ask the butcher for cooking prosciutto)
2 large garlic cloves, minced
1 pork tenderloin, about 1 1/2 pounds, sliced into 1-inch thick rounds
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 pound arugula, large stems discarded, leaves chopped
1 pound plum tomatoes, chopped
Directions
In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
Season the pork slices with salt and pepper and add them to the skillet. Cook over high heat until well browned on the outside and medium inside, 3 to 4 minutes per side. Transfer the medallions to a serving platter and keep warm.
Add the balsamic vinegar to the skillet and cook, scraping up any browned bits, until nearly evaporated. Add the arugula and toss until wilted, about 2 minutes. Add the chopped tomatoes and the prosciutto and cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Spoon the mixture over the pork medallions and serve.
