Pork Tenderloin with Zucchini
Ingredients
- For the pork
- 1 Pork tenderloin (About 500 grams)
- 2 yellow Zucchini
- 2 green Zucchini
- 24 Tomatoes
- 300 grams Mozzarella
- salt
- peppers
- 4 Tbsps vegetable oil
- For the pesto
- 1 bunch Basil
- 2 garlic cloves
- 3 Tbsps Pine nuts
- 4 Tbsps Parmesan (grated)
- 60 milliliters olive oil
Preparation steps
For the pork, trim the silver skin and cut tenderloin into 8 slices. Rinse zucchini, trim and halve lengthwise. Rinse the tomatoes, remove the stalks and cut into slices. Drain the mozzarella well and also cut into slices.
Heat some oil in a pan and fry the zucchini on both sides over high heat. Season with salt and pepper. Place zucchini on a baking sheet (cut side up) and top with tomato and mozzarella slices. Bake in preheated oven at 225°C (approximately 425°F) for 10-15 minutes.
In the meantime, for the pesto, rinse the basil, pluck leaves and set some aside for garnish. Puree remaining basil with oil, garlic and pine nuts, season with salt and pepper and mix in Parmesan. Season the pork with pepper and fry in the remaining oil on each side for 2-3 minutes. Arrange zucchini with the pork on plates, drizzle with pesto and serve garnished with basil.
