Pork Loin With Fresh Mozzarella, Basil and Tomatoes

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6-8

ingredients

• 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

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.

Reviews

[Butternut Pics]

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

 

[Dienia B.]

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