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Scaloppine alla Sorrentina | Served in 20 minutes
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in fruchtiger Paradeisersauce, überbacken mit geschmolzenem Mozzarella und frischem Basilikum. Ein aromatischer italienischer Klassiker für den schnellen Feierabendgenuss in 20 Minuten.
Preparation method
Preparation
Cut the pork tenderloin into approx. 2 cm thick medallions and press them down gently with the heel of your hand. Season both sides with 1 tsp fine salt and 1 pinch ground black pepper. Peel and finely chop the fresh garlic. Drain the classic mozzarella and slice it. Wash the fresh basil and pat dry.
Instructions
Heat 30 ml extra virgin olive oil in a large pan. Sear the pork medallions over high heat for 1 to 2 minutes on each side until they take on some colour. Remove from the pan and let them rest briefly on a plate.
In the same pan, briefly sauté the chopped garlic until translucent. Stir in 400 g chopped tomatoes, reduce the heat, and simmer the sauce gently for 5 minutes until slightly thickened. Stir in a few fresh basil leaves.
Chef's tip
Make sure not to cook the meat for too long – pork tenderloin stays juiciest when cooked until tender and slightly pink.
70 min
Under an hour
