Pork Loin With Fresh Mozzarella, Basil and Tomatoes

READY IN: 1hr
Recipe by ElleFirebrand

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.

Top Review by Butternut Pics

Great recipe for using leftover pork roast. I served it over a bed of fettuccine with a bit of extra sauce.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
  3. In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
  4. In a 9 X 13-inch baking pan, arrange the pork slices face up.
  5. 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.
  6. In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
  7. Top each slice of pork with a thin slice of mozarella cheese.
  8. 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.

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