Juicy European Pork Tenderloin with Pesto and Mozzarella

Number of servings: 4

Preparation time: 20 minutes

INGREDIENTS

3 European pork tenderloins (trimmed of silver skin)
4 tbsp basil pesto (high quality)
1 large Roma tomato (sliced)
120 g mozzarella cheese (shredded or sliced)
salt and freshly ground black pepper
a pinch of sesame seeds (for garnish)
olive oil or clarified butter for frying

PREPARING

The Meat: Cut the pork tenderloins into thick slices (medallions, about 3 cm thick). Gently flatten each piece with the palm of your hand, then season both sides with salt and pepper.
Frying: Heat the fat in a large frying pan. Place the medallions in the pan and fry over medium heat for about 3–4 minutes on one side until beautifully browned.
The Topping: Turn the meat over. Spread a generous amount of basil pesto on top of each piece, then place a slice of tomato and a portion of mozzarella on top.
Simmering: Cover the pan with a lid and reduce the heat. Simmer for another 3–5 minutes—this will allow the cheese to melt perfectly and the meat to cook through while remaining incredibly juicy.
Finishing: Remove the lid once the mozzarella has completely melted. Before serving, sprinkle the dish with sesame seeds and an extra pinch of freshly ground black pepper for an added kick.

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