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Pork Tenderloin Caprese Salad – 30 Minutes or Less BigOven - Save recipe or add to grocery list Yum
Slices of pork tenderloin, fresh Mozzarella, Roma tomatoes and whole basil leaves drizzled with olive oil and balsamic vinegar.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Trim the silver skin and excess fat off the tenderloin. Put a Skillet on at medium high and eyeball a couple of tablespoons of olive oil into it. Sprinkle salt, pepper and dried basil all over the tenderloin and place it in the skillet. Turn it as it sears getting all sides browned. When it’s firm to a poke or the internal temperature is 150 – 155°F on an instant read meat thermometer – about 15 minutes – take it out and let it rest for 5 minutes.
  2. While the tenderloin is cooking slice the Roma tomatoes and fresh mozzarella. Rinse off and pat dry the fresh basil leaves. If you want to, chop up a couple of the basil leaves for garnish. When the tenderloin has rested a little slice it into about 3/8″ slices. Arrange the slices of tomatoes, mozzarella, pork tenderloin and the basil leaves any way that YOU want. Here is how ours looked.
  3. Lightly sprinkle some salt on. Drizzle with good extra virgin olive oil and good balsamic vinegar. Get a piece of each of the 4 main ingredients on your fork. The mix of the flavors is fantastic. Bon Appetito!
Recipe Notes

We’ve done this using chicken tenders instead of pork tenderloin. It’s real good like that also.

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