Pork Tenderloin Caprese Salad
You have here yet another take on Caprese Salad. Pork Tenderloin Caprese Salad is real easy and will be on the table in 30 minutes or less. We really like Caprese Salad and we have it lotsa different ways. We go back to this one pretty regularly because well Gammy likes pork tenderloin.
I always liked this Shakespeare quote,
‘We know what we are, but know not what we may be.’ William Shakespeare
Here is what you will need
- Olive oil
- 1/2 medium size pork tenderloin (about 1 pound)
- salt and black pepper
- 1 tablespoon dried basil or 2 tbsp. chopped fresh
- 20 large fresh basil leaves
- 1/2 pound fresh mozzarella cheese sliced into appx. 1/8 inch slices
- 2 roma tomatoes sliced
- extra virgin olive oil for drizzling
- good balsamic vinegar for drizzling
Here is how to easily cook up your Pork Tenderloin Caprese Salad
With a sharp knife 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.
If you’re having more than two servings cutting a larger tenderloin in half is ok and will make it fit into a skillet easier.
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.
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!
In the background you can see some of Poppop’s easy homemade bread and some Chianti – of course!
Pork Tenderloin Caprese Salad - 30 Minutes or Less
Ingredients
- 2 tablespoon olive oil
- 1/2 medium size pork tenderloin (about 1 pound)
- salt and black pepper
- 1 tablespoon dried basil
- 20 fresh basil leaves
- 1/2 pound fresh mozzarella cheese sliced into appx 1/8" slices
- 2 Roma tomatoes sliced
- extra virgin olive oil for drizzling
- balsamic vinegar for drizzling
Instructions
- 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.
- 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.
- 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!
