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Pork Loin Tomato Mozzarella

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Pork Loin Tomato Mozzarella

The perfect pork loin tomato mozzarella recipe with a picture and simple step-by-step instructions.

  • 350 g Pork tenderloin
  • 3 Pc. Fresh tomatoes
  • 125 g Mozzarella
  • 2 tbsp Olive oil
  • 6 Pc. Basil leaves
  • 5 tsp Basil pesto
  • Salt
  • Pepper
  • Dried oregano
  1. Rinse and pat dry the pork tenderloin, then cut into 1 1/2 cm thick slices. Remove the stalks from the tomatoes and cut into slices as thin as possible, do the same with the mozzarella.
  2. Heat 1 tablespoons of oil in a pan and fry the medallions briefly on both sides.
  3. First place the medallions in a lightly greased casserole dish, season with salt and pepper and brush with the pesto.
  4. Layer the tomato slices on top, then the basil leaves and on top the mozzarella slices. Drizzle with a little olive oil and sprinkle with oregano.
  5. Cook in the preheated oven (center) at 200 ° degrees (180 ° convection) for about 20 minutes.
Dinner
European
pork loin tomato mozzarella

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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