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!
Nutritionper 100 gāŗ
222
Calories
22g
Protein
2g
Carbs
14g
Fat
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) |
| ā | fresh oregano | |
| ā | 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.