Pork Loin With Fresh Mozzarella Basil And Tomatoes Recipes

PORK LOIN WITH FRESH MOZZARELLA, BASIL AND TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Trim the pork tenderloins to remove "silver skin," then slice into 3/4-inch thick rounds.
• In a hot skillet, brown the tenderloins on both sides in olive oil. Set aside.
• In a 9 X 13-inch baking pan, arrange the pork slices face up.
• On top of each slice of pork, top with a small dollop of basil pesto, a slice of tomato and a fresh basil leaf. Repeat until all slices of pork are covered.
• In a small bowl, combine garlic and tomato sauce. Pour into baking dish, being careful of pork slices. Sauce can cover pork.
• Top each slice of pork with a thin slice of mozarella cheese.
• Bake at 400 degrees for 15-20 minutes, or until cheese is melted and golden brown. Cheese may be slid under the broiler for a few minutes for extra browning if desired.

TOMATO PORK LOIN CHOPS

Steps:

• Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
• Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
• Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

GRILLED GARLIC/BASIL PORK TENDERLOIN

Steps:

• Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
• Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
• Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
• Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
• This entree goes very well with fresh green beans and a grilled Vidalia onion.
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• This grilled Vidalia recipe comes from a Weber recipe newsletter.
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• Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

PORK WITH MOZZARELLA AND TOMATO

Steps:

• In a large pot of boiling salted water, cook orzo according to package instructions; drain. Cover and refrigerate one-quarter for Corn Chowder with Zucchini and Orzo. In a medium saucepan, heat 1 tablespoon oil over medium-high. Add onion and saute until translucent, 5 minutes. Add tomato mixture and cook, breaking it up with a spoon, until sauce thickens, 10 minutes.
• Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Season pork with salt and pepper, arrange on sheet, and broil 3 minutes. Remove sheet from broiler. Flip pork; top with tomato sauce and mozzarella. Broil until pork is cooked through, 3 minutes. Cover and refrigerate 3 cutlets for Zesty Pork Sandwiches.
• Stir remaining 1/4 cup oil, lemon zest and juice, and arugula into remaining orzo and season with salt and pepper. Serve alongside pork.

PORK TENDERLOIN WITH SQUASH, TOMATO AND BASIL

Steps:

• Tie off tenderloin and sear on all sides in 2 tablespoons of olive oil over very high heat. Add butter, thyme, garlic, and bay leaf, and cook until ingredients are caramelized. Baste tenderloin and continue to cook until it reaches an internal medium temperature 140 degrees F. Allow to rest for at least ten minutes before serving.
• Thinly shave the remaining squash on a mandolin, and season with salt, lemon juice and zest, and extra virgin olive oil. Combine with cherry tomatoes and basil.
• Oblique three quarters of the summer squash and sear in a dry 8-inch saute pan over very high heat with the padron peppers. When the peppers begin to "dance" add the remaining teaspoon of olive oil, and continue to cook while shaking the pan, until the ingredients begin to blister. Remove from pan and season with salt and lemon juice and zest to taste.
• Slice the tenderloin into 1/4-inch pieces. Evenly distribute the sauteed squash and peppers onto four plates, and place pork slices on top. Garnish with the squash-tomato-basil mixture and toasted pine nuts.

BASIL SAUCE FOR TENDERLOIN

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. Transfer to a small food processor. Add the mayonnaise, basil, oil, red pepper, lemon juice, garlic powder and pepper; cover and process until blended. Serve with pork tenderloin.