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CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)

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Caprese Salad with Pork Medallions

30 mins

6 servings

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CAPRESE SALAD WITH PORK MEDALLIONS (TENDERLOIN)

Caprese Salad with Pork Medallions

Ingredients:

1 ea- Prime Pork Tenderloin
2 Tbsp- Italian Herb Rub
3 ea- Vine-Ripe tomatoes, 1/4-inch thick slices
1 lb- Fresh Mozzarella, 1/4-inch thick slices
.5 Bunch- Fresh Basil (About 10-20 Leaves)
2 oz- Extra-Virgin Olive Oil (For Drizzling)
2 oz- Balsamic Reduction (For Drizzling)
To Taste- freshly ground black pepper

Preparation:

Season the pork tenderloin with the Italian herb rub.
In a 350 degree oven, bake the tenderloin for 20-25 minutes. Look for a Internal temperature of 145 degrees.
Slice tenderloin into ¼-inch medallions, let cool down for salad.
Next, slice 1/3-inch slices of tomato and mozzarella.
Chiffonade thin slices of basil.
Assemble salad-layer alternating slices of tomatoes, pork, and mozzarella, adding a little basil between each.
Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper, to taste.

Course:

Appetizer Dinner Lunch

Cooking Technique:

Baking