Pork Fillet with Zucchini and Mozzarella

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	25 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Pork Fillet with Zucchini and Mozzarella

Instructions

Preheat the oven to 200 ° C (top / bottom heat). Wash the zucchini and cut into finger-thick slices. Then briefly blanch them in boiling water, rinse, drain and place in a baking dish.
Parry the pork tenderloin and cut into medallions. Fry the medallions in lard on both sides, seasoning with salt and pepper. Put the meat on the zucchini and pluck the mozzarella over it.
Heat the crème fraîche in the pan in which the pork tenderloin was fried, squeeze in the garlic and add the tomato ketchup. It should be a creamy sauce. If necessary, season the sauce with salt and pepper and a few herbs.
Pour the sauce over the ingredients in the baking dish and bake everything in the oven for about 25 minutes. We usually serve rice and possibly a green salad as a side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.