This was really good and simple. Changes in green.
Source: Food & Wine Magazine
2 tbs. olive oil
5 ounces thinly sliced prosciutto, finely chopped (3 oz package)
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1 inch cubes
Salt and freshly ground pepper
2 tbs. balsamic vinegar
1 pound arugula, stems discarded and leaves chopped (I used 1 bag of arugula; I did not think this was enough after it cooked down)
1 pound plum tomatoes, chopped
1. 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 brown, about 4 minutes. Transfer to a plate.
2. Season the pork with salt and pepper, and add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the pork to a plate and keep warm.
3. Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet. Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.