Grilled pork filet on ciabatta with pesto

Name: Grilled pork filet on ciabatta with pesto
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 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

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

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