Prep 40 mins
Cook 20 mins
I first enjoyed this recipe at my mother-in-law's home in Cologne, Germany. Germany has a very large population of Italians and so it is very common to eat Italian-inspired dished there. This one combines pork tenderloin with tomato sauce, fresh tomato slices and melted mozarella cheese. A true knockout. I think this recipe originally came from a German woman's magazine. Though this recipes sounds very complicated, it is quite easy and fun to make. It is also a definite crowd-pleaser.
- 3 lbs pork tenderloin
- 1 tablespoon olive oil
- 20 -30 basil leaves
- 1⁄2 cup basil pesto
- 4 roma tomatoes, thinly sliced
- 2 garlic cloves
- 1 (15 ounce) can tomato sauce
- 8 ounces fresh mozzarella cheese, thinly sliced
- Preheat oven to 400 degrees.
- Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
- In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
- In a 9 X 13-inch baking pan, arrange the pork slices face up.
- On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. Repeat until all slices of pork are covered.
- In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
- Top each slice of pork with a thin slice of mozarella cheese.
- Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. Cheese may be slid under the broiler for a few minutes for extra browning if desired.
Great recipe for using leftover pork roast. I served it over a bed of fettuccine with a bit of extra sauce.
i was doing a diabetic challenge and had a pork tender left wraped in bacon so made this recipe with that one pork bacon and basil is amazing loved it i had never had fresh mozzerella before loved it , it doesnt melt as easily as bag stuff but tastes great made for jammin jazzberys world tour 8