Pork Tenderloin, Filled with Spinach and Mozzarella
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork fillet (s)
- 125 g buffalo mozzarella
- 50 g spinach leaves
- 2 tomato (s)
- 0.5 ½ zucchini
- 1 cup cream
- 10 basil leaves
- some olive oil
- Chilli flakes
- pepper, black
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut an even number of medallions approx. 1 cm thick from the fillets. Cover with cling film and pound lightly with a saucepan. Drizzle the meat with olive oil on both sides and season with salt, pepper and chilli to taste.
- Cut the drained mozzarella into 5 mm thick slices and place on half of the fillets. Spread the spinach leaves on the mozzarella, fold over the remaining fillets and pin together with toothpicks.
- Roughly chop the basil. Cut the zucchini into slices, lightly salt and pepper and roast them in a second pan with a little olive oil until golden brown on both sides, then let them cool.
- Also cut the tomatoes into slices and marinate with olive oil, basil, salt and pepper.
- For the Mediterranean mini burgers, stack one slice of zucchini, one marinated tomato slice and another slice of zucchini on top of each other - the tomato and zucchini slices are ideally about the same dia.
- Fry the meat packets on both sides in a pan, then add the cream and simmer over medium heat for about 8 minutes. Season to taste with salt and plenty of ground black pepper.
- Drizzle the stacks of vegetables with olive oil and serve with the filled pork fillets and the sauce.
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