Summary

Ingredients

• 700 g pork fillet (s)
• 2 zucchini
• 4 tomato (s)
• 2 packs mozzarella
• 2 bunch basil
• 10 tablespoon olive oil
• 4 tablespoon parmesan, grated
• salt and pepper
• Cayenne pepper

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Instructions

1. Wash the pork tenderloin, pat dry, cut into 8 slices and flatten them a little. Clean the zucchini, rinse and cut diagonally into slices. Clean, rinse and slice the tomatoes. Cut the mozzarella into slices. Rinse the basil, shake dry, pluck the leaves off and roughly chop.
2. Mix the basil with 8 tablespoons of oil and the grated Parmesan and puree. Season to taste with salt and pepper.
3. Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
4. Spread the zucchini slices in a large, flat casserole dish and drizzle with 2 tablespoons of oil. Season with salt and pepper. Season the meat with salt and pepper and place on the zucchini. Place the tomato and mozzarella slices on the meat, dust with a little cayenne pepper and bake everything in the hot oven for about 20 minutes.
5. Serve drizzled with the pesto.
6. Baguette tastes good with it.