Pork Tenderloin with Tomatoes and Mozzarella

Rinse the pork, pat dry, remove from fat and tendons and cut into 12 slices. Season with pepper.

Brown the meat in 1 tablespoon garlic oil briefly on both sides. Rinse the tomatoes, cut into 12 slices and fry briefly in the remaining frying fat. Place tomato slices in a baking dish and drizzle with the remaining oil. Rinse the basil, shake dry and put some leaves aside for garnish. Coarsely chop the rest and scatter a portion on the chopped the tomatoes. Lay a slice of meat on each tomato. Drain the mozzarella and cut each ball into 6 slices. Place a slice on each slice of meat and season lightly with salt and pepper. Bake in preheated oven at 150°C (approximately 300°F) until the cheese melts.