Pork Loin With Fresh Mozzarella Basil And Tomatoes Food
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.
Provided by ElleFirebrand
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 447.6, Fat 19.2, SaturatedFat 8.1, Cholesterol 177.3, Sodium 736.8, Carbohydrate 9.7, Fiber 4, Sugar 4.7, Protein 58.2
GRILLED GARLIC/BASIL PORK TENDERLOIN
This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.
Provided by Three-olive Martini
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
- Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
- Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
- Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
- This entree goes very well with fresh green beans and a grilled Vidalia onion.
- ---.
- This grilled Vidalia recipe comes from a Weber recipe newsletter.
- ---.
- Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.
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- Season the fillets with salt and pepper, place them in a hot pan with a drizzle of oil and brown them on both sides over high heat for a couple of minutes until a crust forms, then transfer them to an ovenproof dish and bake in a ventilated oven at 200 °C for 8 minutes.
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