Pork Fillets with Mozzarella and Sun-Dried Tomatoes
Serves 3. Serve with a fresh salad and dry white wine. The processing time both on the pan and in the oven may vary depending on the thickness of the fillets. Bon appetit!
Ingredients
| 400-450 g | thinly sliced pork loin (contra-fillet) | |
| 1 ball (125 g) | mozzarella | |
| several | sun-dried tomatoes (marinated) | |
| 2 tbsp | 30 ml | basil pesto |
| 2 tbsp | 30 ml | mustard |
| 2 tbsp | 30 ml | oil (or olive oil) |
| — | fresh oregano | |
| — | salt | |
| to taste | black pepper |
Instructions
- Mix the mustard and pesto together with the oil, black pepper (and salt if needed) and stir well.
- Coat the fillets on both sides with the resulting mixture and leave them to marinate for at least 2-3 hours.
- Sear them on a very hot grill pan for about a minute on each side.
- Arrange the fillets in a small baking tray and on each place a few pieces of sun-dried tomato and oregano leaves. Lay the mozzarella slices on top.
- Bake in a very hot oven for about 10-12 minutes, until the mozzarella takes on a light golden color and melts.
- Serve with a fresh salad and dry white wine.