Pork Loin With Fresh Mozzarella, Basil and Tomatoes

"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."
photo by Butternut Pics photo by Butternut Pics
photo by Butternut Pics
Ready In:




  • 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.

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  1. Great recipe for using leftover pork roast. I served it over a bed of fettuccine with a bit of extra sauce.
  2. 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


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