Grilled pork filet on ciabatta with pesto

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 12
  • 350 g Ciabattabrot
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 1–2 Tomatoes
  • 1 (125 g) Kugel Mozzarellakäse
  • 4-5 leaves Roman salad hearts
  • 500 g Pork tenderloin
  • 7-10 Tbsp Pepper
  • 6 Tl Basil Pesto
  • 7-10 Tbsp Basil

Directions

  1. 1

    Cut bread into about 12 slices. Heat 4 tablespoons of oil in portions in a large frying pan. Fry the slices of bread in the oil for about 4 minutes, turning them over until golden brown. Season with salt and take out.

  2. 2

    Wash and clean the tomatoes and cut them into about 12 slices. Cut mozzarella into about 6 slices, halve the slices. Wash the salad and shake dry. Cut meat into about 12 medallions.

  3. 3

    Heat 1 tablespoon of oil in a large frying pan. Season the meat with salt and pepper, first fry it from one side in the pan for about 1 minute. Turn the meat over, cover each with a slice of mozzarella.

  4. 4

    Cover and fry for 2-3 more minutes so that the cheese melts.

  5. 5

    Cover each slice of bread with lettuce, tomato and pork medallion au gratin. Add 1/2 tsp. pesto to each slice and garnish with basil.

Nutrition Facts

KCAL
190 kcal
CARBS
15 g
FATS
8 g
PROTEINS
14 g